Guinness Gingerbread with Yogurt Whipped “Cream”
Submitted by “The Meat Lover’s Meatless Celebrations” by Kim O’Donnel by arrangement with Da Capo Lifelong, 2012
This recipe is excerpted from Kim O'Donnel's newest cookbook, "The Meat Lover's Meatless Celebrations," in which Kim offers lip-smacking vegetarian recipes geared toward the holidays and other festive occasions. What could be more festive than a Guinness Gingerbread Cake with a generous spoonful of yogurt whipped cream? You will so quickly fall in love with this recipe that you may very well decide that every day is indeed a in need of this festive treat.
Time required: 1 hour
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1 egg
- 1⁄4 cup unsulfured molasses
- 1⁄4 cup honey
- 1 1⁄4 cups 2% or “traditional” full-fat plain Greek yogurt
- 4 tablespoons unsalted butter
- 1⁄2 cup light or dark brown sugar
- 1 cup Irish stout or porter-style ale
- 3 to 4 tablespoons confectioners’’ sugar
Tools: Parchment paper, 8- or 9-inch round cake pan, balloon whisk
Kitchen notes: No Greek yogurt in your neck of the woods? Place a metal sieve over a bowl and pour plain yogurt into the sieve, letting it drain for 30 minutes or so.
Preheat the oven to 350°F. Grease an 8- or 9-inch round cake pan, then line it with parchment paper, with a few inches of overhang so you can easily remove the cake after it’s cooled.
In a medium-size bowl, combine the flour, baking soda, ginger, cin- namon, and cloves, and stir until well mixed.
In another medium-size bowl, whisk together the egg, molasses, hon- ey, and 3⁄4 cup of the yogurt, until well blended.
Melt the butter in a medium-size or large saucepan over medium-low heat. Add the brown sugar and stir until the sugar is dissolved. Add the beer and bring to a boil. Whisk in the molasses mixture, lowering the heat to low. Switch to a wooden spoon, and carefully add the dry ingredients, stirring vigorously until the flour flecks are gone. You may finish stirring off the heat.
Pour the batter into the prepared pan, place on a baking sheet, and bake for 30 minutes, or until a skewer inserted in the middle of the cake emerges fairly cleanly (it’s okay if there’s a little residue).
Let cool in the pan for about 30 minutes, then lift the cake out of the pan using the parchment overhang. Transfer to a cooling rack, then peel off the parchment after an hour of cooling.
While the cake cools, make the “whipped cream”: Place the remaining 1⁄2 cup of yogurt in a medium-size bowl, along with 3 tablespoons of the confectioners’ sugar, and whisk vigorously. The yogurt will loosen and whip quite readily. Taste for sweetness, and add more sugar as needed.
Serve at room temperature, with a dollop of “whipped cream.”
Makes at least 12 slices
Excerpted from “The Meat Lover’s Meatless Celebrations” by Kim O’Donnel by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2012.