I was originally going to make plain chocolate brownies, but
then I realised that I had a couple of bananas that needed using, and I also
spotted the bottle of baileys, and I thought hmm... bet I can make something
out of that. And it turned out I could. So here is a really simple cake, made a
bit more grown-up and different by the addition of booze. You can use any
liqueur, but I would stick to the same one both for drizzling the cake and in
the glaze.
Makes about 18 squares
For the cake
125g butter
210g granulated sugar
2 eggs
2 large bananas (about 260g)
185g plain flour
1 teaspoon baking powder
4 tablespoons cocoa powder
1 tablespoon melted butter
1 tablespoon baileys (or any other chocolate/coffee liqueur)
For the glazing
200g icing sugar
1 tablespoon cocoa powder
1 teaspoon vanilla sugar
15ml baileys (or any other chocolate/coffee liqueur)
25ml water
Popping candy for decoration
Pre-heat your oven to 180oC.
Beat the butter and sugar until it is light and fluffy. Add
the eggs, one at a time, and stir well. Peel the bananas and break them into
pieces before adding them. (If you’re using an electric mixer you can add them
in pieces, but if you are whisking by hand it’s a lot easier if you mash the
bananas before adding them.)
Mix the dry ingredients and sift them into the batter.
Carefully stir until you have an even and smooth mixture. Finally melt the
butter and add to the mixture and stir in.
Pour into a baking tray lined with greased baking parchment.
Place in the oven and bake for about 25 minutes or until a
skewer comes out clean when you do the skewer test.
Take the cake out of the tin, and leave to cool on a wire
rack. When the cake has rested for about 5 minutes, sprinkle the baileys over
it.
When the cake is completely cooled, make the glazing by
sifting the dry ingredients together, then adding the baileys and as much of
the water as is needed to make a runny but not too wet glaze.
Pour over the cake, and decorate with popping candy or other
small sweets if wanted.
No comments:
Post a Comment