Irish porter cake... and Happy St.Patrick's Day!

I have been living on the Green Isle for 5 and a half years now, and it was the first time ever(!) that I finally baked that cake, way too late if you ask me. It's very easy to prepare, takes rather long to bake though and then the cake has to 'mature' for few days, to develop the distinctive taste, but it's all worth the wait. Just remember to plan ahead with this one, as you shouldn't eat it straight away.

I'll be eating my cake accompanied by Lady Guinness drink, while watching the St. Patrick's parade on TV live from Dublin (as I do every year).

This recipe comes from a great book "Ballymaloe Cookery Course by Darina Allen", only slightly changed by me to suit our plant based diet.

How to make it...

Ingredients:

- 450 g plain flour
- 450 g sultanas
- 225 g caster sugar
- 50 g cherries
- 225 g vegan butter (like Flora)
- 50 g chopped peel
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon mixed spice
- pinch of salt
- 2 aquafaba eggs (6 tablespoon aquafaba)
- 300 ml stout

Method:

- Sieve together the flour spices and baking powder. 

- Add the sugar and mix well. Rub in the butter until it looks like coarse breadcrumbs. 

- Stir in the fruit. 

- Mix together the stout and aquafaba egg in a bowl and add this to the dry ingredients, stirring in well. 

- Put the mixture into a greased and lined 25 cm round tin.

- Bake in oven preheated to 180 C for an hour and a half to two hours. 

- A skewer should come out dry. 

- Cool completely in the tin. 

- Cover in cling film an allow the cake to mature for 2-3 days before cutting/eating.


Smacznego!


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