Try this triple ginger and Castle Milk Stout cake with a stout butterscotch sauce. The cake itself is not overly sweet with the stout bringing a smidge of desired bitterness to the flavour. A rich amber caramel sauce is made with the remainder of the beer.
Recipe and Picture: Sam Linsell (top South African food stylist and Drizzle and Dip blogger)
“If you are a lover of all things ginger in baked goodies like I am, then this one is for you,” said Sam. “I have used three types of ginger which each add their own ‘gingery’ flavour dimension as they act as independent components. They also do not overwhelm, so if you are a real ginger-head, you can add more,” said Sam.
- Pre heat the oven to 180C and line a 20 – 22cm square or round cake tin with baking paper.
- If you are making this in advance, heat the sauce up a little before serving.