Learn how to prepare this traditional cake in Ireland
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Butter, sugar, dried fruits, spices and stout. Here’s the Potter Cake. Traditionally brewed with Poter-style beer – hence the name – Irish cake is even better after a few days stored in the back of the cupboard in a tin or other airtight container. That’s because, with that time, the flavors settle down and the humidity reaches the ideal point.
In Ireland, the country of origin of the Bolo Poter, it is prepared at the time of the Christmas festivities and also in the month of March, for the celebrations of Saint Patrick. And if you were an Irishman in the Victorian era, you would certainly serve a slice of Potter Cake to visitors during afternoon tea. As it gets even better after a few days it’s ready, he was a joker to serve last minute visits.
At the time, the cake was kept in the cupboard for weeks. During this period, he was fed small daily doses of whiskey or brandy. It wasn’t very suitable for children, really. But, the aromas and flavors of Porter Cake are not even for beginners.
Dense, the cake has a texture reminiscent of a brownie. In taste, however, it is much more complex. The aroma of spices combined with the sweetness of dried fruits and the slightly caramelized bitterness of stout make it a powerful and less sweet fruit cake.
Check out the Porter Cake recipe shared by chef Livia Santin with Bom Gourmet below. Livia adapted and recorded the recipe for the Cerveja & Tal program on the Sabor & Arte platform – available on cable TV channels and YouTube. The program is hosted by master brewer Cadu Lopes, owner of Don Gentilis Cervejaria Artesanal from Paraná.
Let’s go to the Porter Cake recipe
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porter cake
Livia Santin, in an adaptation of the recipe by master brewer Cadu Lopes
Ingredients
- 175g of butter
- 100g white raisins
- 100g of black raisins
- 100g chopped dried dates
- 60g candied citrus peel
- 1 orange (zest of peel and juice)
- 190g brown sugar
- 300 ml porter beer
- 3 beaten eggs
- 320g sifted wheat flour
- 2 tablespoons ground spices (cloves, cinnamon, nutmeg, pepper)
- 1 tablespoon chemical yeast
Preparation
- Preheat the oven to 180°C.
- Grease the mold of your choice with butter or line it with parchment paper. It better be a deep shape.
- In a large saucepan, combine the butter, fruit, juice and zest of orange peel, sugar and beer.
- Cook over low heat, stirring constantly, until the butter melts and starts to boil.
- Turn off the heat and let it rest with the lid closed for 15 minutes.
- Then open the lid and let it cool for about 10 minutes.
- Add the beaten eggs, flour and spices, mixing well until you get a homogeneous mixture, but more fluid than a traditional cake batter.
- At the end, add the yeast without beating, just incorporating.
- Pour the mixture into the mold, smooth it out with the back of a wooden spoon. Sprinkle with brown sugar and sprinkle almonds on top.
- Bake for 90 minutes. Serve cold or after a few days of rest.
- It is very good reheated with a little butter.
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