Cream liqueur cake
Makes 12 slices
For the cake mix:
190 g butter
70 g almond paste
200 ml creme liqueur (e.g. Baileys)
225 g sugar
pinch of salt
225 g flour
butter and breadcrumbs for the baking tin
icing sugar for dusting
Pre-heat the oven to 225 °C (Gas Mark 7). Grease a gugelhupf cake form and line with breadcrumbs. Separate the eggs and whip the egg whites until stiff. Store in a cool place for later.
Melt the butter in a flat pan and leave to cool slightly. Mix the egg yolks with the almond paste, creme liqueur, sugar and salt to a creamy consistency. Stir in the flour and then add the melted butter, stirring well. Pour the egg whites into the mixture and fold in.
Turn the mixture into the form and bake on the middle shelf for approx. 10 minutes. Then turn the oven setting down to 175 °C (Gas Mark 3.5) and bake the cake for a further 40 minutes. Leave the cake to cool on a cooling rack. Serve dusted with icing sugar.
|Cream liqueur cake recipe|