Tried and Tested: Gluten-free Irish Cream Coffee Cake



Poor light gives poor picture quality, so I have borrowed this picture from the web and it is what the cake looks like!



Easter is just around the corner and I had been given permission by Our Boy to bake a cake

♥

I am always looking to try something new, and decided after seeing I had some gluten-free flour in my larder that needed using up to make Lorraine Pascal's Gluten-free Irish Cream Coffee Cake.

I can report that the cake was approved by Our Boy!

♥

My only comment is that this recipe gives you perhaps more buttercream than necessary unless you want to spread it both between and over the cake. That makes it a bit too much in my opinion, but others may beg to differ.

This is what you need:

200g light brown sugar

pinch of salt

200g cold butter

200g gluten-free flour

1 tsp baking powder

4 beaten eggs

2 drops vanilla extract

80ml strong coffee

In a mixer, mix together the sugar, salt, butter, flour and baking powder. I poured it all in and let it run till it was like breadcrumbs.

Beat in the egg, one at a time, then add the vanilla and coffee.

Beat for 2-3 mins

The recipe said to divide the mixture into two 8 inch tins, but I put it all in one and then cut through them.

Cook for 25-30mins at 180°C

For the buttercream you need (you can probably halve this):

125g butter

250 g icing sugar

2 drops of vanilla extract

2-3 tbsp of Irish Cream liqueur (Bailleys)

I put it all in the mixer and let it beat together till it was all light and fluffy.

Once the sponge(s) is cooled, spread the icing over one and sandwich the other on top.

Dust some icing sugar over for decoration.

A cake best served with strong coffee or a nice cup of tea!

Happy Easter!