Lambeth Walk Cake recipe:
For the cake
250ml Lambeth Walk Porter
250g unsalted butter, cut into pieces
75g cocoa powder
400g caster sugar
142ml sour cream
1 tbsp vanilla extract
275g plain flour
2 ½ tsp bicarbonate of soda
For the topping
300g cream cheese
150g icing sugar
125ml double or whipping cream
Preheat the oven to gas mark 4/180˚C/fan oven 160˚C.
For the cakes:
Start by pouring the Lambeth Walk into a large, wide saucepan and add the butter; heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with eggs and vanilla and then pour in the pan of brown, buttery, beer and finally whisk in the flour and bicarbonate of soda.
For cupcakes, pour the batter into 20 muffin cases, ¾ of the way up; or for a whole slab of cake add to a greased & baking paper lined tray and bake for 18 to 20 minutes. Leave to cool in the tins for 20 minutes and then cool completely on a cooling rack.
For the Icing
Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Add the cream and beat again until it makes a spreadable consistency. Then ice your Lambeth Walk cakes.
Mmmmmmm, you won't struggle to do the Lambeth Walk after eating these!!
Cask/Keg/bottle abv: 5.1%
Available: 9 gallon firkin, 30 litre kegs and 330ml bottles
The Porter originated on the streets of London. Its name was born from the hard working river and street porters of the past 250 years. It was a strong and robust beer that fuelled the labourers of the capital. Lambeth Walk is a dark porter with a rich and opaque appearance. It has a dominant nose with aromas of toasted cocoa and dark malts. There are initial dark berry notions with subtle roasted hazelnut flavours, finishing on a surprisingly refreshing floral hop. Here’s one for the hard worker who still finds time for a good old knee’s up ‘Doin’ the Lambeth Walk’oii!?
A staple of shindigs and knees-ups for over 3 centuries - doin' the Lambeth Walk oii'
|Buy our bottles online: