"The combination of pineapple, salt and tamarind was part of my childhood in Malaysia. In fruit salads and the famous Penang laksa, the mix of sweet, tangy, salty and acidic is so vibrant and distinctive that, for me, it is almost synonymous with the country of my birth and, more importantly, its incredible range of foods and flavours. Naturally, then, I wanted to recreate that in a cake."
"I have always been intrigued by the fact that small children, my own included, who seem so sensitive to spice in anything else, love gingerbread cookies, which have such a robust flavour profile and warm spiciness. When my boys were going for a birthday sleepover, I had the idea of translating Nigella Lawson's chocolate Guinness cake into a ginger version, replacing the stout with ginger beer."
The combination of pineapple, salt and tamarind evokes Malaysian childhood flavors in fruit salads and Penang laksa. An upside-down cake uses pineapple and tamarind caramel balanced with flaky sea salt to recreate that sweet, tangy, salty and acidic profile. Children often enjoy gingerbread despite sensitivity to spice, prompting a ginger adaptation of a chocolate Guinness cake by replacing stout with ginger beer. The chocolate ginger beer cake remains moist and luxurious with a ginger backbite that complements the chocolate, appealing to both children and adults. The recipe advises using a strongly flavored ginger beer (Fever-Tree suggested), and provides ingredients and baking temperature guidance.
Read at www.theguardian.com
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