Coffee Drizzle Slice with Baileys Irish Cream

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Celebrating St Patrick’s day with this fantastic Coffee Drizzle Slice infused with a generous serving of that wonderful creamy classic, Baileys Irish Cream. Soft, moist and fluffy coffee and Baileys flavoured sponge cake is drizzled with more sweetened coffee and more Baileys.

Baileys describe their Original Irish Cream as a blend of ‘Irish whiskey and spirits with Irish dairy cream and a touch of rich chocolate and vanilla.’ These flavours perfectly complement the coffee, giving a cake which makes the most decadent afternoon treat with a cup of tea. Add some fresh cream, ice ream and a slosh more of Baileys and you have the most wonderful dessert. Happy St Patrick’s day!

How to make Coffee Drizzle Slice with Baileys Irish Cream

Collect all your ingredients together and line the baking tin:

In order to guarantee the correct texture of your cake, it is important to use the correct size tin – in this case it is a 20cm/8inch square tin. If your tin is larger, the depth of your cake batter will be less and the cake will cook more quickly. Equally, if the tin is smaller, your cake batter will be deeper and cook more slowly.

1. Sit the tin on greaseproof paper making sure the paper is large enough to line the tin, come up the sides and have a little overhang.
2. Cut out the corners of the paper so it will fit easily into the tin
3. Fold the paper from corner to corner so the size of the centre of the paper matches the base of the tin. Slot inside the tin.

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Ingredients:

Cake –

• instant coffee
• unsalted butter, at room temperature
• caster sugar or soft brown sugar
• eggs
• plain/all-purpose flour
• cornflour/cornstarch
• baking powder
• bicarbonate of/baking soda
• vanilla extract
• fine salt
• sour cream (or natural yoghurt)
• Baileys Irish Cream

Drizzle –

• espresso/strong coffee
• Baileys Irish Cream
• granulated sugar

How to make this fabulous slice:

1. Make the coffee slice: dissolve the coffee powder in the boiling water and set aside to cool.
2. It is important that the butter is at room temperature and soft enough to beat. If it is a little hard, beat it with a whisk before adding the other ingredients. If it is already quite soft, you do not need to do this. For information on softening butter, see here.
3. Measure all the remaining ingredients, apart from the coffee, into the mixing bowl with the butter. I place my mixing bowl on top my scales and weigh everything in directly. Add the coffee at the end, when it has cooled a little.
4. Use an electric whisk to beat until combined. This should take less than a minute. Half way, use a spatula to scrape the sides of the bowl and ensure even mixing.
5. Tip into your lined baking tin and level the surface, ensuring the cake goes into all the corners.
6. Bake in the centre of a preheated oven for 40 – 50 minutes until cooked. It is cooked when:
   • the centre feels springy when lightly touched with your finger and no imprint remains.
   • a toothpick inserted into the centre of the cake comes out clean.
   • the cake is beginning to come away from the sides of the tin.

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Now make the drizzle:

1. Make up your chosen strong coffee and set aside to cool. I use 2 Nespresso capsules
2. Weigh the sugar into a mixing bowl and add the cooled coffee and Baileys Irish Cream. Stir well to mix.
3. As soon as the cake comes out of the oven, spoon the drizzle evenly over the top and leave the cake to cool in the tin for 30 minutes.
4. Using the baking parchment overhang, remove the cake from the tin onto a wire rack and leave until completely cool.
5. If desired sprinkle over a little extra granulated sugar and then slice into 16 squares.

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