Hix oyster ale cake

Hix oyster ale cake

By
From
Hix Oyster & Chop House
Serves
8-10
Photographer
Jason Lowe

This is a nice, rich teatime cake that is also very good served with cheese. If you can’t find my dark oyster ale, I’ll allow you to use Guinness, stout or a porter.

Ingredients

Quantity Ingredient
60g sultanas
butter, softened, for greasing
450g self-raising flour, sifted
a good pinch salt
a good pinch nutmeg, freshly grated
a good pinch mixed spice
a good pinch ground cinnamon
225g molasses sugar
225g butter, chilled and cut into small cubes
2 oranges, finely zested
1 lemon, finely zested
1 free-range large egg, beaten
200ml hix oyster ale

Method

  1. Put the sultanas into a bowl, pour on enough boiling water to cover and leave to soak overnight.
  2. The next day, preheat the oven to 160°C. Line a 20 x 10 cm loaf tin, about 6 cm deep, with buttered greaseproof paper. Drain the sultanas.
  3. Sift the flour, salt and spices together into a bowl and stir in the sugar, then rub in the butter with your fingertips until the mixture resembles breadcrumbs. Stir in the grated orange and lemon zests, then gently mix in the egg, sultanas and ale.
  4. Transfer the mixture to the prepared tin, spreading it evenly. Bake in the oven for 1½–1¾ hours or until golden and firm to the touch. To test, insert a fine skewer in the centre; it should come out clean.
  5. Leave the cake in the tin for 5 minutes or so, then turn out onto a wire rack and leave to cool.
Tags:
Hix Oyster & Chop House
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