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Guinness sheet cake with cream cheese frosting
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200g dark muscovado sugar
½ tsp salt
3 British Blacktail Free Range Large Eggs, lightly beaten
1 tbsp vegetable oil
250g gluten-free self raising flour (while this is not a gluten free cake, using this flour gives a lovely texture to the sponge)
1 tsp mixed spice
1 tbsp cocoa powder
1 tsp bicarbonate of soda
For the frosting
125g unsalted butter, softened
250g icing sugar, sieved
1 tbsp lemon juice
250g soft cheese
1. Preheat the oven to 160ºC, gas mark 3. Line the base of a rectangular 29x19x4cm cake tin with baking parchment.
2. Put the butter, treacle, sugar and salt in a medium saucepan and place over a low heat. Warm until the butter has melted and the sugar has dissolved. Remove from the heat and stir in the Guinness until smooth, then mix in the eggs and oil.
3. In a separate bowl, mix together the flour, mixed spice, cocoa and bicarbonate of soda. Make a well in the centre and gradually mix the wet mixture into the dry ingredients, stirring with a wooden spoon. Pour into the prepared tin and bake for 35 minutes. Cool completely before removing from the tin.
4. To make the frosting, beat the butter, sugar and lemon juice together until pale and tripled in size. Fold in the cream cheese with a spatula until fully incorporated. Spread over the cake and cut into squares to serve. Store in the fridge in an airtight container for up to 3 days.
Typical values per serving:
This recipe was first published in Thu Jun 17 11:35:42 BST 2021.
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