Description

Rye cake with honey and beer
Words the whole world will not be enough to describe how this cake is beautiful! I find it hard to shake him off, difficult to put down, the hands continue to reach out to him, against my will, and all because he is incomparable! Crispy caramel crust on the outside and inside - something unimaginable - warming spice, mild spice and dizzying sweetness! And it is so soft, tender, moist, beautiful rich, dark color like chocolate, but without a drop thereof. I think I'm in turmoil trying to convey the inexpressible))) Try to prepare and You'll understand!)))

Ingredients

  • Honey

    200 g

  • Brown sugar

    40 g

  • Dark beer

    240 ml

  • Soda

    0.5 tsp

  • Rye flour

    240 g

  • Flour

    80 g

  • Ginger

    2.5 Tbsp

  • Cinnamon

    1 tsp

  • Nutmeg

    0.25 tsp

  • Black pepper

    0.5 tsp

  • Leavening agent

    1.5 tsp

  • Salt

    1 tsp

  • Chicken egg

    3 piece

  • Brown sugar

    460 g

  • Vanilla

  • Butter

    113 g

  • Vegetable oil

    60 g

Cooking

step-0
Combine stout, honey and sugar, let it boil, remove from heat, add soda and stir, the mixture should cool down a bit. Demerara sugar TM Mistral in this recipe plays an interesting role, he has a special rich aroma and perfectly sets off the taste scale, in our case, stout.
step-1
Sift both types of flour, add dry ginger, cinnamon, nutmeg, pepper, baking powder and salt, mix everything.
step-2
Eggs, beat with sugar, add fresh grated ginger and vanilla, then both types of oil and mix with the beer, mix well.
step-3
Add dry ingredients, knead the dough.
step-4
To bake the cupcake will be about an hour at 180 degrees. I got two cupcakes small size, so they baked for half an hour each. Readiness can be checked with a skewer.
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