Coffee and Baileys Cake

Name: Rukmini Iyer Coffee and Baileys Cake Recipe | Traybake Cake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 10
Ingredients: 175g, plus more for the tin unsalted butter; 160g soft light brown sugar; 3 free-range eggs; 175g self-raising flour; ½ tsp baking powder; 2 tsp good instant coffee (I like Nescafé Azera); 25ml boiling water; 50ml Baileys; 75g icing sugar; 30ml Baileys

by Rukmini Iyer from The Quick Roasting Tin

Light and sweet with a good splash of Baileys, this simple traybake cake is perfect for coffee mornings with friends or as an easy dessert.

Baking

Serves 10

Total 35 min

Prep 10 min

Cook 25 min

Easy

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Introduction from Rukmini Iyer

Coffee with Baileys was my late godmother Mamie’s favourite drink and was invariably offered to me on visits, though once she drew into her nineties, I’d head into the kitchen to make it for us instead. I reckon she’d have approved of this wonderfully light coffee cake, spiked with Baileys and perfect for an afternoon chat.

Ingredients

175g, plus more for the tin unsalted butter

160g soft light brown sugar

3 free-range eggs

175g self-raising flour

½ tsp baking powder

2 tsp good instant coffee (I like Nescafé Azera)

25ml boiling water

50ml Baileys

For the icing:

75g icing sugar

30ml Baileys

Essential kit

You will need: a 28cm x 22cm roasting or baking tin and a wire rack.

Method

Preheat the oven to 160°C fan/180°C/gas 4 and line and butter a 28 x 22cm roasting or baking tin, with non-stick baking or greaseproof paper.

Beat the butter and sugar together until smooth, then whisk in the eggs, one by one. Stir in the flour and baking powder, then make up the coffee with the boiling water and stir in the Baileys. Tip this into the cake batter and gently stir until the mixture is smooth.

Transfer the cake batter into the lined tin, then bake for 25 minutes until the cake is risen, firm to the touch and a skewer inserted comes out clean. Let it cool in the tin for 5 minutes before gently lifting it out, with its paper, to cool.

Once the cake is cool, mix the icing sugar and Baileys together to make a thin, pourable icing. Drizzle it over the cake and let the icing set before serving.

NOTE: For Mamie’s coffee, take 2 mugs of full-fat milk and heat in the microwave for 3 minutes. Carefully remove, then stir 2 teaspoons of good coffee powder into each mug. Add a splash of Baileys, stir, then serve. It will be too hot to drink for quite a while, so there’s lots of time to have a nice chat with your coffee companion in the meantime.

Preview