Baileys and mascarpone cake
>> 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
- 4 medium organic eggs
- 120g agave syrup
- 250g mascarpone cheese
- 100g Baileys
- 200g flour
- 1 package baking powder (around 4-5 tsp)
- 1 pinch salt
- Preheat the oven to 180ºC.
- Separate the egg yolks and whites. Whip the whites till stiff. Set aside.
- In the bowl of a food processor, add the cheese, the yolks and the syrup, mix thoroughly.
- Add the Baileys and mix again. Then add the sifted flour with the pinch of salt and the baking powder. Mix softly and finish the mixing with a spatula.
- Then add the whipped whites, stirring delicately so that the whites keep their volume. Butter and flour a cake mold, pour the cake mixture and bake for 30 minutes.
- Use a wooden skewer to try for doneness. Take the cake out of the oven, unmold and leave to cool on a wire rack.
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...
12 comentarios:
Your cake looks moist and with the addition of mascarpone and Baileys it is over the top.
A cake with Bayles is a good idea! I looks very soft!
Anything containing Baileys has to be good and the cake looks positively delicious. I was wondering what to do with that leftover mascarpone in the fridge, now I know :-) Does the agave syrup change/add to the taste, because I don't have it available and would use (icing)sugar instead.
Keep on cooking, because you rock.
I love Bailey's too! I've even posted a homemade version that I've made for years but I can honestly say that it has never occurred to me to put some in a cake. Good one, Miriam!
Great! I found you! This recipe is great, especially when I love Bailey's and there are so few recipes using it! I bet it is very moist and so delicious! Thanks for the help! Pam
Lovely cake. It looks perfect.
Plus, I am partial to Baileys....considering that is my daughters name. Recipes with that in the title ALWAYS catches my eye...
Bailey and mascarpone cheese! What a great combination!!
Sawadee from bangkok,
Kris
Val: I really liked it.
Tania: it was indeed incredibly soft.
Ingrid: agave syrup has a very neutral flavor, very similar to sugar. You can use sugar instead of course, but then I recommend you to use 200 g sugar plus 80g vegetable oil in the batter. Agave syrup is a liquid sweetener, therefore you don't need as much liquid in the mixture as you do if you use sugar. And it's also sweeter than sugar, therefore you need a smaller amount.
Danielle: mmm, homemade Baileys!!
Pam: you're welcome! ;-)
Miranda: I see... no wonder!
BIP: thanks!
You mixed 2 of weakness: mascarpone and Baileys…this combo in a cake is superb!!
Have a great week,
Gera
It looks fabulous and so rich and delicious! I want to make it and stuff my lamb cake with it!
I just wanted to let you know that the sugar/oil combo in order to replace the syrup was a good option and that the cake turned out delicously (much to my houseguests's delight). Thanks for posting this recipe, I think this will be a regular on my menu :-)
Gera: then I think you'd love it!
TOB: wow! ;-)
Ingrid: I'm so glad you all liked it!!
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