Cake with bailey s and mirabelles recipe
Cake with Bailey s and Mirabelles recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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Featured image is generic and does not represent the final look of a dish.
Ingredients
| 5 | eggs |
| 200 g | icing sugar, sieved |
| 1 tsp | vanilla extract |
| 250 ml | Bailey’s |
| 250 ml | oil |
| 400 g | flour |
| 1 packet(s) | baking powder |
| 100 g | ground almonds |
| 25 g | cocoa powder, sieved |
| 1 glass(es) | mirabelles |
| 2 tsp | icing sugar |
Instructions
Strain the mirabelles, then pit and halve the fruits.
Whisk the eggs with icing sugar and vanilla extract until creamy. Add the Bailey’s and the oil. Sieve the flour with the baking powder on top and fold in.
Preheat the oven to 180°C.
Sprinkle a greased baking tray with almonds and divide 2/3 of the dough on it. Stir the cocoa powder into the remaining dough. Fill a piping bag with the dark pastry and extrude stripes on the light coloured pastry.
Place the mirabelles round side upwards in the dark stripes. Bake the cake for approximately 25 minutes.
Transfer on a wire rack and leave to stand until the cake is cold. Dust with icing sugar.
Preparation time:
ca. 25 min
ca. 25 min
medium
n/a
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