Moore’s Irish Cream Liqueur and Vanilla Cake

This vanilla cake is a perfect base for whatever you want to build on top of it. We’ve made these in the form of a mini cakes to share with a Moore’s Irish Cream Liqueur flavoured cream for the topping. Perfect for a Valentine’s Day treat for two.
vanilla cake
INGREDIENTS
175g Margarine or softened butter
175g Caster sugar
3 Large eggs
175g Self-raising flour, sifted
1tsp Baking powder
1 Vanilla pod seeds
Topping
250ml Fresh cream
1/2 Vanilla pod seeds
50ml Moore’s Irish Cream Liqueur

METHOD

Step 1

Heat the oven to 180°C.

Step 2

Use greaseproof paper or non-stick baking parchment to fit the base of a baking tray.

Step 3

Put all the ingredients into a large mixing bowl and beat until combined. Don’t beat the batter too much, just as smooth as you can.

Step 4

Pour or spoon the mixture into the tray and bake on the middle shelf of the oven for about 25 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Let the cake sit in the tin for 5 minutes and then turn it out onto a wire rack to cool.

Step 5

Once cooled, use you circular cutter to create as many cuts as possible from the sponge. You will have some excess off cuts – put them into in a air tight container for later use e.g. cake pops or your own leisure.

Step 6

To make the cream frosting, add the cream, vanilla seeds from half a pod and Moore’s Irish Cream Liqueur to a mixing bowl. Whip until stiff.

Step 7

Layer up your sponge, adding a tablespoon of the cream mix on each, two sponges high. Add the chocolate chocolate shavings to the top of each. Keep in an airtight container and consume within the day.

vanilla cakes1