How To make Porter Cake
1 lb Flour
1/2 lb Currants
1/2 lb Raisins
1/4 lb Mixed peel
3/4 lb Brown sugar
2 tb Mixed spice (nutmeg&cinnamon
Rind of one lemon 1/2 lb Butter
1 ts Bicarbonate of soda
Bottle Guinness or stout 4 x Eggs
Sift the flour and cut in the butter. Add the fruit, spice, peel, etc. Beat eggs. Heat Guinness or other stout and pour it over the bicarbonate of soda. Pour stout and eggs over dry ingredients. Mix well and beat for 15 minutes. Bake in a well-greased pan in a moderate oven, 350F, for 2 1/2
~ 3 hours. Keep for a week before cutting.
How To make Porter Cake's Videos
Irish Porter Cake: A Delicious and Easy Recipe! #recipe #shorts #cake
Irish Porter Cake Easy Recipe to try!
This video is all about how to make an Irish Porter Cake! This cake is super easy to make and only requires a few ingredients. The best part about this cake is that it's so delicious. So if you're looking for an easy recipe to try, this Irish Porter Cake is the perfect one. Watch the video now and see for yourself how simple it is to make.
Credits to the owner:@iamhungryxx
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Looking for easy to cook recipes? Look no further! Our recipes are designed for busy people who want to enjoy delicious food without spending hours in the kitchen. Plus, we have a team of experts who are always happy to answer your cooking questions. So what are you waiting for? Start cooking today!
IRISH PORTER CAKE TUTO BY FONCK AND GRUMPF1
LIKE FOR FABIENNE
Porter cake
Recette du porter cake irlandais
#Irlande #saint Patrick #pâtisserie #recette #guiness
IRISH CHRISTMAS CAKE. A DARINA ALLEN RECIPE
IRISH CHRISTMAS CAKE. A DARINA ALLEN RECIPE
IN TODAYS VIDEO ON THE BIG OGGIE BAKEHOUSE
KELLY BAKES OURT CHRISTMAS CAKE FOR THIS YEAR.
AND AS WE BOTH ONCE LIVED IN IRELAND LET'S GO IRISH.
USING A RECIPE FROM THE DARINA ALLEN TRADITIONAL IRISH COOKBOOK
INGREDIENTS...
110g (4oz) real glacé cherries
50g (2oz) whole almonds
350g (12oz) best-quality sultanas
350g (12oz) best-quality currants
350g (12oz) best-quality raisins
110g (4oz) homemade candied peel
50g (2oz) ground almonds
Zest of 1 organic unwaxed lemon
Zest of 1 organic unwaxed orange
60ml (21/2 fl oz) Irish whiskey
225g (8oz) butter
225g (8oz) pale, soft-brown sugar or golden caster sugar
6 free range eggs
275g (10oz) flour
1 tsp mixed spice
1 large or 2 small Bramley seedling apples, grated
WE ALSO SUGGEST SINCE MAKING THIS RECIPE TO COVER THE TOP OF THE CAKE WITH FOIL OR BROWN PAPER WHILST COOKING TO PROTECT THE TOP FROM DIRECT HEAT....
OVEN TEMPS ARE AS FOLLOWS
1ST HOUR
160° C NORMAL OVEN
140° C FAN OVEN
GAS MARK 3
THEN REDUCE THE HEAT AND COOK FOR A FURTHER 2 AND A HALF HOURS AT
150° C NORMAL OVEN
130° C FAN OVEN
GAS MARK 2
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Berry Charlotte Cake Recipe
Berry Charlotte Cake Recipe - Refreshing no-bake dessert filled with two layers of chocolate and berry mousse and topped with fresh berries.
#berrycharlottecake #charlottecake
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 8-10 servings
23-25 ladyfingers
Berry Sauce
10 oz (300g) mixed berries, fresh or frozen
1/3 cup (70g) sugar
2 tbsp (30ml) lemon juice
2 1/2 tsp (7g) gelatin powder
3 tbsp (45ml) cold water
Mascarpone Filling
1 pound (450g) mascarpone, room temperature
1 3/4 cup (400g) whipping cream, 35%fat, chilled
3 tbsp (24g) powdered sugar
For the chocolate filling
5.5 oz (150g) semisweet chocolate
1/3 cup (80g) whipping cream
1 tsp (3g) gelatin powder
1 tbsp (15ml) water
1. Prepare the berry sauce so it has time to cool before preparing the mascarpone filling. Place the berries, sugar and lemon juice in a small saucepan and place over medium heat. Bring to a simmer, stirring occasionally for about 15 minutes, until the sauce thickens.
2. Remove from heat and sieve to remove seeds.
3. While the sauce is preparing prepare the gelatin. Dissolve gelatin in cold water and let it swell for about 5-10 minutes.
4. Place gelatin over low heat just until the gelatin dissolves and then pour it over sieved berry sauce. Let the berry sauce cool at room temperature while you prepare the rest.
5. Line with parchment paper a 8 inch (20 cm) round springform pan.
6. Line the edges and bottom of the pan with ladyfingers. Where necessary cut the ladyfingers to fill the gaps.
7. Prepare chocolate and berry mousse fillings. Place chocolate and cream in a heatproof bowl over a pan with simmering water. Melt over low heat.
8. Prepare the gelatin. Dissolve gelatin in cold water and let it swell for about 5-10 minutes.
9. Place gelatin over low heat just until the gelatin dissolves and then pour it over melted chocolate.
10. In a large mixing bowl mix mascarpone with powdered sugar until combined. In another bowl whip the whipping cream until stiff peaks form. Gradually incorporate whipped cream into the mascarpone mixture.
11. Divide mixture in two.
12. Mix half of the mascarpone mixture with melted chocolate and pour it over the bottom of the pan. Add fresh raspberries or mixed berries on top. Refrigerate for about 15-30 minutes.
13. Mix the other half of mascarpone mixture with berry mixture. Pour it on top of chocolate mousse.
14. Refrigerate for about 6 hours or overnight until set.
15. Before serving decorate with a ribbon, fresh berries and mint leaves.
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