Beer cake with raisin ice cream

SERVES 6 OR MORE PREPA­RA­TION: 15 MIN COOK­ING: 35 MIN SOAK­ING: 1 HR OR MORE CHILL­ING: 2 HR

Drum Food - - CONTENTS -

RAISIN ICE CREAM

125ml (½c) raisins

80ml (¹⁄₃c) stout

500ml (2c) vanilla ice cream

CAKE

250g but­ter

750ml (3c) cas­tor sugar 2 eggs

5ml (1t) vanilla essence

125ml (½c) co­coa pow­der 375ml (1½c) flour

10ml (2t) bi­car­bon­ate of soda 250ml (1c) stout

125ml (½c) plain yo­ghurt

IC­ING

400g cream cheese, soft­ened 300g but­ter

300ml ic­ing sugar

5ml (1t) vanilla essence

Pre­heat the oven to 180°C. Grease a 20-cm cake pan.

1 RAISIN ICE CREAM Soak the raisins in the beer for at least 1 hour.

2 Put the ice cream in a blen­der and blitz un­til soft. Stir in the raisins and beer and re­turn to the freezer for 2 hours or un­til frozen.

3 CAKE Cream the but­ter, cas­tor sugar and eggs with the vanilla essence. Sieve the co­coa pow­der, flour and bi­car­bon­ate of soda and stir into the sugar mix­ture. Add the stout and yo­ghurt.

4 Pour the bat­ter into the pre­pared cake pan and bake for 35 min­utes or un­til firm around the edges.

5 IC­ING In a large bowl, beat the soft­ened cream cheese, but­ter and ic­ing sugar un­til well-in­cor­po­rated. Stir in the vanilla essence and spread over the cake.

6 Serve the beer cake with the raisin ice cream.

The stout helps to keep the cake moist and com­bines with the bi­car­bon­ate of soda as a ris­ing agent.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.