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This Lemon Beer Cake with Honey and Figs is a really simple but still impressive dessert, with a citrusy beer note to keep it moist and add extra flavour. It’s perfect early in the morning with coffee, or late at night after dinner with a beer, of course. Recipe from www.thepetitecook.com

Lemon Beer Cake with Honey and Figs

Course: Dessert
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
This Lemon Beer Cake is a really simple but still impressive dessert, with a citrusy beer note to keep it moist and add extra flavour. It’s perfect early in the morning with coffee, or late at night after dinner with a beer, of course.
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Ingredients

  • 225 g plain flour
  • 130 g brown sugar I use demarara
  • 2 tablespoon caster sugar
  • 3 tbs butter room temperature
  • 3 eggs room temperature
  • 1 tablespoon honey
  • juice and zest of 1 lemon
  • 140 ml blonde beer I use Menabrea
  • 2 tbs light olive oil
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of sea salt

For the frosting:

  • 200 g fresh ricotta cheese well drained
  • 100 g low-fat quark cheese
  • 2 tablespoon honey +2 tablespoon demarara sugar, optional
  • zest of one lemon
  • 4 fresh figs halved, to decorate

Instructions

  • Preheat oven to 356F/180C, and grease a 8inch loose base cake tin.
  • In a bowl, mix together flour, baking powder, baking soda and a generous pinch of salt. Set aside until needed.
  • In the bowl of a stand mixer add the lemon zest, brown sugar, caster sugar and butter. Beat until well combined.
  • Add the eggs, one at a time, incorporating well between additions.
  • The add lemon juice, beer, honey and olive oil, and continue to mix until well combined, scraping the bottom of the mixer if necessary.
  • Stop the mixer and slowly add in the flour mixture, lightly stirring until just combined.
  • Pour the cake mixture into the prepared cake tin.
  • Bake for about 30 mins, or until cake is golden brown and a tooth pick inserted in the center comes back clean. Remove from the oven and allow to cool completely before removing the cake from the tin.
  • In the meantime prepare the frosting. Simply mix together ricotta, quark, lemon zest and honey, adding some extra sugar to make it sweeter if you like. Refrigerate until ready to use.
  • Spread the frosting over the top of the cake, decorate with halved ( or sliced) figs and a drizzle of honey.
  • Serve immediately, and store in an air-tight container in the fridge for up to 4 days.