Gingerbread with beer
Votes: 8
Time: 55 min.
Gingerbread with beer - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 140 g butter, plus a little extra for greasing
- 1 cup light molasses
- 1 tbsp. plus 2 tbsp. l. brown sugar
- 1 cup dark beer (such as Guinness)
- 2 teaspoons ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 2 cups premium wheat flour
- 2 teaspoons of baking soda
- 1 and 1/4 cups sour cream
- 2 eggs
- 1 rectangular aluminum foil pan or cake tin, approximately 33 x 23 x 5 cm.
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Recipes with similar ingredients: brown sugar, premium flour, eggs, sour cream, Guinness beer, ground ginger, cinnamon, carnation, syrup, cupcake
Cooking the dish according to the recipe:
- Preheat oven to 160°C. Line a cake pan with aluminum foil and grease it (or grease your aluminum pan).
Place the butter, syrup, beer, ginger, cinnamon, and ground cloves in a saucepan and melt over low heat. Turn off the heat and add the flour and baking soda. Stir patiently to remove any lumps. - In a measuring cup, combine sour cream and eggs, then add to the ginger mixture, whisking again until smooth.
Pour the batter into the cake pan and bake for about 45 minutes. When the gingerbread is ready, it will rise significantly in the center and pull away from the edges of the pan.
Let the gingerbread cool completely, then cut into 16 slices or 24 squares.
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