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To celebrate St Patrick’s Day, our neighbours got together on Saturday 4th March for tea, cake, Irish themed games. There was plenty of laughter, and there was even a prize for the best outfit. You can see how much Rene got into the character!
It was a blast, and wishing to continue the Irish celebration, we want to share with you a recipe for an Irish inspired Cake. After all, Cares’ Cake Week is just round the corner: from Monday 27th March to Sunday 2nd April we are inviting our supporters to hold a bake sale in support of South London Cares.
To inspire you to join the joy of baking volunteer Jenny shares her favourite Guinness Cake recipe.
Jenny is a great baker, heading up Cupped. She told us: “after playing around with lots of recipes, Nigella's is my go to one for a perfect Guinness and Chocolate Cake. The cake is perfectly moist and rises high to make sure everyone gets a really big slice!”
She has tweaked it ever so slightly to ensure we can really taste the Guinness. And yesterday, on a spring trip around Brixton, she and her Love Your Neighbour friend Michael enjoyed a generous slice whilst they chatted about his memories of Ireland.
Below is Jenny’s recipe. Thank you so much for sharing Jenny! And if it inspires you to take to the kitchen, sign up for Cares’ Cake Week, and help us make friendships like Jenny and Michael’s bloom this spring!
What you will need
Ingredients for the cake
Ingredients for the icing
Method
1. Pre heat the oven 170C fan – Do this first! :-).
In a pan, melt the butter and the Guinness on a low heat until the butter has melted. Tip in the cocoa and the sugar and stir it for a few minutes on the heat until the sugar has melted.
2. Gently mix the eggs, vanilla and sour cream together in a separate bowl and add to the cocoa mix.
In a separate large mixing bowl mix the flour and bicarbonate of soda. Give it a good mix to make sure the bicarb is well mixed in.
3. Add half the cocoa mix to this and mix well, getting as many lumps out as you can. Add in the remaining cocoa mix and give it a good mix to ensure its a smooth as possible. I like to give it a little mix with a manual whisk to bash out any clumps of flour. Its a fairly liquid mix so don't worry.
4. Pour into a lined closed bottom tin (I find the loose bottom ones will generally leak with this mix) and pop into the preheated oven for 1 hour on the middle shelf. After an hour check with a cocktail stick/skewer that its cooked in the middle. Its ready when it comes out clean. Leave to cool fully before frosting (very important!).
5. Using a electric hand whisk, whisk the cream cheese and icing sugar together for 30 seconds or so. Add the double cream and whisk until it firms up. Spread onto the cake and resist the temptation not to eat it all in one go.