Beer cake is a cake prepared using beer as a primary ingredient, and other typical cake ingredients. [1] Chocolate beer cakes may include stout and chocolate stout beer, and some gingerbread cakes include beer in their preparation. The Rabha tribe in India uses a type of beer cake prepared with rice to create rice beer and fotika, a liquor. Beer cake variations exist, such as root beer cake.
The beer used in a beer cake may impart a yeasty flavor to the cake. [2] The icing on a beer cake may also be prepared using beer as a primary ingredient. [3] Stout and chocolate stout beer is sometimes used in the preparation of chocolate beer cakes. [4] [5]
Preparation variations also exist, such as using fruit in beer cake's preparation, such as blueberries. [6] A technique is to muddle fruit in a glass, to which beer is added, and the resulting mixture is then used as an ingredient in the batter of the cake. [6] Fruit may also be used to garnish a beer cake.
Beer cake in Brazil and Portugal may be referred to as "Bolo de cerveja". [7] [8]
Some gingerbread cakes are prepared as beer cakes with the addition of beer; the beer can serve to enhance the flavor and richness of the cake. [9] In gingerbread cakes, use of a dark beer may increase the cake's flavor by complementing the spices used in the dish. [9] Conversely, the use of various beer styles has the potential to a decrease the quality of a gingerbread cake. [9] For example, the use of a lager can create a bitter cake, and use of a stout may imbue too much heaviness to the cake. [9]
The Rabha tribe in the Goalpara district, State of Assam, India, commonly refers to rice-beer cake as bakhor, phap or surachi, where it is used to create rice beer, known as choko, which may then distilled to create a liquor called fotika. [1] The rice-beer cake is prepared using rice that has been ground into a paste and several plants, which is mixed with cooked rice and previously prepared rice-beer cake. [1] A type of cylindrical bamboo net called a janthi is placed inside of a vessel known as a jonga, and the rice-beer cake is placed in the jonga outside of where the janthi is placed. [1] The jonga is carefully sealed with banana leaf that has been warmed by fire, and the mixture sits to ferment. [1] After aging, the liquid in the janthi is drinkable as a rice beer. [1] To create the fotika liquor, the liquid in the janthi has additional rice cake and water added to it, and it then sits to age some more. After this time, the mixture is then distilled to create the potent fotika liquor. [1] People of the Rabha tribe believe that fotika has curative properties for people with psychiatric conditions. [1]
Root beer cake is a type of beer cake prepared using root beer as a primary ingredient. [10] [11] Preparations of root beer may be non-alcoholic or alcoholic.
Porter cake is a traditional Irish cake that some people say is associated with St Patrick's Day. [12] It is a fruit cake traditionally made using the beer Porter, though stouts such as Guinness may be substituted. [13]
Dessert is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.
Stout is a dark, top-fermented beer with a number of variations, including dry stout, oatmeal stout, milk stout, and imperial stout.
Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mold. They are sometimes served either dusted with powdered sugar, lightly glazed, or with a coat of icing.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano and Maranao ethnolinguistic groups. The styles of preparation and dishes associated with them have evolved over many centuries from a largely indigenous base shared with maritime Southeast Asia with varied influences from Chinese, Spanish and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
Chocolate cake or chocolate gâteau is a cake flavored with melted chocolate, cocoa powder, or both.
Molten chocolate cake is a dessert that consists of a chocolate cake with a liquid chocolate core. It is named for that molten center, and it is also known as chocolate coulant ("flowing"), chocolate lava cake, or simply lava cake. It should not be confused with chocolate fondant, a recipe that contains little flour, but much chocolate and butter, hence melting on the palate.
Colombian cuisine is a compound of the culinary traditions of the six main regions within Colombia. Colombian cuisine varies regionally and is particularly influenced by Indigenous Colombian, Spanish, and African cuisines, with slight Arab influence in some regions. Furthermore, being one of the most biodiverse countries in the world, Colombia has one of the widest variety of available ingredients depending on the region.
Mash ingredients, mash bill, mashbill, or grain bill are the materials that brewers use to produce the wort that they then ferment into alcohol. Mashing is the act of creating and extracting fermentable and non-fermentable sugars and flavor components from grain by steeping it in hot water, and then letting it rest at specific temperature ranges to activate naturally occurring enzymes in the grain that convert starches to sugars. The sugars separate from the mash ingredients, and then yeast in the brewing process converts them to alcohol and other fermentation products.
Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognized today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in millions of flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.
The idea of drinking whisky with food is considered outré by many, but there is a growing interest in pairing whiskies with complementary foods. The Scotch whisky industry has been keen to promote this. Single malts, pot-still whiskies, bourbons, and rye whiskies offer an interesting range of tastes and aromas, which are just as varied as wine. Jake Wallis Simons compares whiskies in bourbon casks to white wines, due to their lighter flavor, and those in sherry casks to red wines, with their greater fruitiness. A few Scottish cook books contain reference to the use of whisky in cooking, and a few traditional Scottish recipes that use whisky exist.
Applesauce cake is a dessert cake prepared using apple sauce, flour and sugar as primary ingredients. Various spices are typically used, and it tends to be a moist cake. Several additional ingredients may also be used in its preparation, and it is sometimes prepared and served as a coffee cake. The cake dates back to early colonial times in the United States. National Applesauce Cake Day occurs annually on June 6 in the U.S.
Clementine cake is a cake flavored primarily with clementines. It may be topped with a sweet glaze or sauce, powdered sugar, honey and clementines, or candied clementines. It may originate from an orange cake in Sephardic cuisine. In popular culture, the cake played a minor part in the plot of the 2013 film The Secret Life of Walter Mitty.
Avocado cake is a cake prepared using avocado as a primary ingredient, together with other typical cake ingredients. The avocados may be used as an ingredient in batter or as a topping.
Brazil nut cake is a cake prepared using Brazil nuts as a primary ingredient. Coffeecake, shortcake, pound cake, fruitcake, brownies and torte cake may be prepared using Brazil nuts as a main ingredient. Ground or chopped Brazil nuts may be used. Brazil nut cake is a dish in Brazilian cuisine, and it is a common and popular cake in the Amazon region of Bolivia, Brazil and Peru.
Chestnut cake is a cake prepared using chestnuts. Chestnut flour prepared from cooked, ground chestnuts are used in its preparation, along with additional typical cake ingredients. It is sometimes prepared as a chocolate cake. Chestnuts are sometimes used in a frosting or glaze atop the cake, and it may be garnished with cooked or candied chestnuts. It can be prepared as a gluten-free dish.
A banana cake is a cake prepared using banana as a primary ingredient and typical cake ingredients. It can be prepared in various manners, including as a layer cake, as muffins and as cupcakes. Steamed banana cake is found in Chinese, Malaysian, Indonesian and Vietnamese cuisine. In the Philippines, the term "banana cake" refers to banana bread introduced during the American colonial period of the Philippines.
Beer ice cream is a type of ice cream prepared using beer as an ingredient. Beer ice cream prepared using darker beers typically has a more distinct flavor compared to that prepared using lighter beers. The alcohol in the beer is sometimes present in the finished ice cream, while other preparations involve cooking, which can evaporate the alcohol.
