Irish Coffee Cake with Baileys Cream
Coffee cake laced with whiskey and filled with whipped cream flavoured with Baileys Irish Cream.
- 150 g (5oz) butter plus extra to grease
- 150 g (5oz) golden caster sugar
- 3 medium eggs
- 200 g (7oz) self-raising flour
- 3 tablespoon very strong black coffee cooled
- 3-4 tablespoon Irish whiskey
- 200 ml (7floz) double cream (heavy cream)
- 2 tablespoon icing sugar (powdered sugar)
- 3 tablespoon Baileys Irish Cream liqueur
- 150 g (5oz) icing sugar (powdered sugar) sifted
- 2-3 tablespoon Baileys Irish Cream liqueur
To make the cake
Preheat the oven to 190℃ (170℃ fan)/375°F /gas mark 5. Lightly grease two 20cm/8in shallow cake tins.
Beat 150g (5oz) each butter and sugar together until pale and fluffy, then add 3 eggs one at a time, beating well after each addition. Add 2 tablespoon from 200g (7oz) flour with the final egg to help prevent the mixture from curdling.
Fold in 3tablespoon strong coffee, followed by the remaining flour. Divide equally between the two cake tins and bake for 25-30 minutes until springy to the touch.
Allow the cakes to cool in the tin for 5 minutes, before turning out onto a wire rack to cool completely.
To make the Baileys cream
To make the Baileys icing
Once the cakes have cooled completely. Place one layer on a serving plate and drizzle 3-4 tablespoon whiskey over the surface. Spread or pipe the cream over the cake then top with the other layer.
Spread the icing over the top of the cake and allow to set, before serving.
I like the icing thin and drizzling down the side of the cake but if you prefer a thicker icing just on the top then use less Baileys to make the icing.
Freeze: Un-decorated for up to 3 months.