Honey and Beer Spice Cake with Honey Cream
adapted from allrecipes
For the Cake:
1 1/2 cup cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
115g unsalted butter at room temperature
1/2 cup caster sugar
1/2 cup light brown sugar
1 cup beer (I used Cooper's Pale Ale)
1/2 cup honey (I used orange honey)
For the Honey Cream:
2 tablespoons honey
Ground allspice to sprinkle
Make the Cake:
Preheat the oven to 180 degrees C. Spray a 22cm square cake pan with cooking oil spray and line it with baking paper. Set aside.
In a large mixing bowl sift together the flour, baking powder, baking soda, the spices and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy. Add the egg and beat well to incorporate. Beat in the honey. Fold in a 1/3 of the dry ingredients. Pour in half of the beer, stir. Fold in another 1/3 of the dry ingredients. Pour in the remaining beer, stir. Finally, fold in the remaining dry ingredients. Do not over mix.
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in to the centre of the cake comes out clean.
Make the Honey Cream:
Whisk the cream and honey until soft peaks form. Spoon the cream into a piping bag fitted with a star nozzle.
Assemble the Cake:
Cut the cake into 12 squares. Pipe a swirl of honey cream onto each square and sprinkle with allspice.