I don’t remember having a cake with beer inside until few months back when I was in New York City. My friend insisted that I try some, telling me that it doesn’t taste like beer at all. She was right it doesn’t taste the beer, but the stout inside adds a twist that calls you for a second bite and more. It’s moist, unlike you might be thinking it’s not bitter, but does have a deep tang.
I browsed few recipes online, all very similar. Most use sour cream, but I prefer the fresh organic yogurt I get straight from the farm. I used Almaza Lebanese beer, which I love, but you can use Guinness or your favorite dark beer.
I baked this same cake twice this week, and every single bite was a true dose of happiness!
100g / 1 stick butter, melted
1 ½ cup dark beer
½ cup milk
1 tsp vanilla
½ cup plain Greek yogurt
2 ½ cups all-purpose flour, sifted
2 cups light brown sugar
¾ cup unsweetened cocoa powder, sifted
1 tsp baking soda
Pinch of Salt
Pre-heat the oven to 185°C. Grease and flour a cake pan.
In a large bowl, using a hand mixer or a stand mixer, beat butter, beer, and milk. Beat in eggs, one at a time. Beat in vanilla. Add yogurt and mix until incorporated.
In a large bowl, combine flour, sugar, cocoa powder, baking soda and salt.
Fold the dry flour mixture, gradually in the wet beer mixture, making sure to scrape down the bowl with a spatula.
Spoon batter into prepared pan. Bake 40-50 minutes, until cake springs back when gently pressed with finger.
I want to share this recipe on my blog for the sake of its amazing taste. The outcome is lush and moist muffins. They are by far the easiest to make and super healthy. It uses, whole-wheat flour, All-Bran cereals, skimmed milk and a tiny amount of butter. Children relish them. I baked a dozen of Banana muffins today and their aroma permeated my kitchen. Mmmmm!
-Wake up!! (snapping fingers)
I have to confess that as a food stylist I have to be embarrassed of how those muffins look like. They don’t rise like other do and the texture is a little lumpy. Well let’s say it’s more authentic like that:) But I do promise you a flavorful snack/breakfast, not too sweet but truly delectable.
1 cup All-Bran® cereals
1 ½ cup skimmed Milk, at room temperature
1 cup Whole-Wheat Flour
Pinch of Salt
1 tsp Baking Powder
½ stick / 50gm Butter
¼ cup brown Sugar
1 tsp Honey
1 Egg, lightly beaten
2 ripe Bananas, mashed
½ cup Raisins
Pre-heat oven to 180ºC
Soak All-Bran cereals in milk for about 10mn.
Mix flour, salt, baking powder.
Cream sugar and butter. Add Honey and egg. Mix well.
Stir in the soaked milk gradually alternating with the flour mixture.
Fold in the bananas and the raisins.
Divide the batter into the muffin cases and bake for 20-25 minutes until toothpick inserted in the center of one of the muffins comes out clean. Cool for 5 minutes and remove from pan to a wire rack to cool entirely.