>> Saturday, March 20, 2010
I've loved Baileys as far as I can remember, way back in the Middle Ages... okay, maybe not so long ago. Maybe I have some Irish ancestors. Maybe not, as I hate beer. Or maybe yes, as I think that potatoes are a very nice fruit indeed... The thing is that it appears that this liquor is not very often used for cooking. And it's a pity. That's why I want to contribute to a wider use in baking and to celebrate Saint Patrick's day at the same time (I'm late, I know) with this yummy Baileys cake... And I warn you: this cake tastes a LOT of Baileys. It's only fit for Baileys' lovers. So refrain if you're not a Baileys addict. Like me.
While searching for some recipe to use some homemade mascarpone cheese, I stumbled upon a nice cake recipe with amaretto in a Spanish website. But being that unfortunately amaretto is not my cup of tea, I decided to use Baileys, which makes a good match with mascarpone. And I adapted the recipe to skip the sugar and used agave syrup instead.
Sugar-free mascarpone cheese and Baileys cake
The result is a super-moist cake with a delicious Baileys flavor. It keeps really well inside a plastic bag. Everybody loved it at home, except my little one. But he's a picky eater...