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Baking with Beer: Anchor Steam Orange Marmalade Cake

Posted by at 1:03 am | Category: Beer/Food Pairings & Recipes 0

Anchor Steam Orange Marmalade Cake

Photo courtesy of Beer Advocate

We love baking with brews, so we were thrilled to see this delicious recipe for Anchor Steam Orange Marmalade Cake by our friends at Beer Advocate pop up! Not only is this seasonless treat bursting with flavor, but it makes a pretty excellent celebratory dessert for the beer lover in your life!

Anchor Steam Orange Marmalade Cake

Yield: 10 – 12 servings

Ingredients
1 cup unsalted butter, at room temperature
2 cup organic sugar
1 tsp kosher salt
6 jumbo eggs, at room temperature

8 oz Anchor Steam
2 tsp vanilla extract, preferably bourbon based
1/2 tsp orange blossom water or orange extract

3 cup all-purpose flour
4 tbsp buttermilk powder (available in most baking aisles)
1 tbsp baking powder

Anchor Steam Orange Marmalade Syrup
4 oz Anchor Steam
2 tbsp orange marmalade
2 tbsp organic sugar

Crème Fraîche Frosting
1 cup heavy cream or whipping cream
1 cup crème fraîche
2 – 3 tbsp organic sugar
1/2 tsp vanilla extract, preferably bourbon based
1 pinch kosher salt

8 oz orange marmalade

Cake Directions
Preheat the oven to 350°F. Coat two 9-inch cake pans with non-stick spray or softened butter. Trace the outside of each pan onto a piece of parchment paper, then cut it out. Place a piece of parchment inside each pan, and coat that with more non-stick spray. Set aside.

Add the softened butter, sugar, and salt to the bowl of an electric stand mixer. With a paddle attachment, beat the butter mixture on medium speed until it becomes light and fluffy, about 4 minutes. Scrape the sides down once or twice, to make sure the sugar is fully incorporated. Still on medium speed, add the eggs, one at a time. Beat the mixture for 30 seconds before adding the next egg, and repeat until all the eggs are added. Then, on the highest speed, beat the mixture for 2 minutes to whip the eggs and incorporate as much air as possible.

Add the Steam Beer, vanilla extract, and orange blossom water or extract (or 2 tablespoons orange juice and 1 teaspoon orange zest) to a liquid measuring cup. Set aside.

In a large bowl, sift together the flour, buttermilk powder, and baking powder. Using a spatula, add the dry ingredients to the butter compound, then top with the beer mixture. On low speed, mix the ingredients until the batter just forms. Turn off the motor and remove the bowl. Scrape around the bottom and sides to make sure all the ingredients combine, but don’t over mix, which will cause the resulting cake to be tough. Divide the batter evenly into each pan. (The easiest way to do this is with a kitchen scale. Making the two pans of batter weigh the same will ensure even layers and a uniform baking time.) Bake in the center of the oven for 28 – 30 minutes, or until the internal temperature reaches 200°F. Remove from the oven and cool to room temperature before frosting.

Anchor Steam Orange Marmalade Syrup
As the cake is baking, add the beer, marmalade, and sugar to a saucepan over medium heat. Bring to a boil, cooking for 2 minutes, until the marmalade and sugar have dissolved. There will still be pieces of fruit and/or peel, which is OK. Turn off the heat and cool.

Crème Fraîche Frosting
In a bowl, add the cream, crème fraîche, sugar, and salt. Whip the mixture with a whisk until soft peaks form. Set aside.

To Decorate
Invert the cakes onto a cooling rack, removing their parchment paper. Use a toothpick or another small pointed object to make holes for the Anchor Steam Orange Marmalade Syrup to seep into the cake. Place one cake round onto a platter or cake plate and brush half of the syrup over its surface, allowing time for the syrup to soak through the cake. Spread the orange marmalade over this cake layer, and then top with the second cake round. Brush the remaining beer syrup onto this cake layer. Spread the Crème Fraîche Frosting over the cake with an offset spatula, making a pattern with the tip of the tool. Refrigerate for at least 2 hours before serving to allow for the cake to absorb the syrup and firm. Cut and serve.


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