Thursday, June 27, 2013

Baileys Coffee Butter Cake




Just look at the name of this cake, if you are hoping for a distinctive coffee flavour, I am sorry there is none. . . So, I will add coffee emulco or coffee granule in my next attempt if I am going to bake this again.

Recipe: source from " famous CUISINE issue 80, 2013"

Ingredients:
250 g butter
200 g brown sugar (I used 100 g brown sugar and 100 g castor sugar)
5 eggs
250 g self-raising flour
2 tablespoon fresh milk
2 tablespoon Baileys liquor

Method:
1)  Preheat oven to 160 degree C. Line an 8" square or 9" square baking tray.
2)  Beat butter and sugar until fluffy.  Add in eggs one at a time, beating well after each addition.
3)  Fold in sifted flour and fresh milk, combine well.
4)  (a) Mixed 2 tbsp  of batter with 1/2 tbsp of baileys.   (b)The other mix into the remaining batter, mix well.
     (I skip this step).
5)  Pour half of the batter (b) into tin . Follow with (a) coffee batter. Then pour the remaining batter, level the surface.
6)  Bake in the preheated  oven for 40- 45 minutes or  until  a skewer  inserts in the center  comes out clean.



2 comments:

  1. Hi,
    If I want to make this into chocolate butter cake, how do I substitute the chocolate?
    Susan

    ReplyDelete
  2. Hi Susan, you can replace 20g cocoa powder and 230 g self-raising flour and plus 1/8 teaspoon baking powder instead of 250 g self-raising flour. Hope to hear from you soon.

    ReplyDelete