Happy St. Patrick’s Day everyone. Make your very own Irish parade. It’s time to get green and celebrate with a yummy Almond Cake laced with Whipped Bailey’s Irish Cream. It’s easy peasy and oh, so delicious. For the cake, use my original Almond Cake recipe for the cake, adding 2 Tablespoons Bailey’s Irish Cream to the wet ingredients. Bake as usual and let it cool.
After the cake has cooled, dust it with a lot of powdered sugar so it almost looks frosted. Then sprinkle green sugar crystals over the top of the cake. Plate the cake on a tray with a couple of pretty doilies (it looks like Irish lace). Do you remember when you did a lot of cutting and pasting in first grade? Well, gather the grand-kids or bring out your inner child and cut out cute images of Irish lasses and little shamrock boys that you can download here.. Once they are cut out, glue (glue stick or cool glue gun) a toothpick on the back of the images and stick into the top of the cake. The parade starts now!
Do you have flowers in the house? You might want add a couple of flowers around the cake to make it look even more pretty and delicious. Like right out of a magazine! Your guests will be wowed!
To serve, slice wedges and place on a plate dusted with powdered sugar. And what would any dessert be without whipped cream, especially whipped cream that has been infused with Bailey’s Irish Creme?
So here’s the trick to making perfect flavored whipped cream:
Place a metal mixer bowl and the beater in the fridge for at least an hour or more before preparing the whipped cream. Make sure the heavy whipping cream is also very, very cold. I used one pint heavy cream for this cake.
Take the bowl and beater out of the fridge and immediately add the cold whipping cream. Beat on slow for a few seconds so it doesn’t splatter, then turn the speed to medium for a minute or two. When the cream starts to slightly thicken, turn the speed to high. Add 2 Tablespoons of powdered sugar. At this stage you can also add any flavoring you like such as 1 Tablespoon Bailey’s Irish Cream (which I used for our cake here) or 2 teaspoons of instant coffee which makes an especially delicious topping or side for chocolate cake or Almond Cake with Door County Cherries and Chocolate Chips (find the recipe in my Almond Cake Recipe book).
Keep the whipped cream stored in a cold fridge until ready to serve. Happy Baking for St. Pat’s Day!
Almond Cake with Whipped Bailey's Irish Cream
Ingredients
- 1¼ cup sugar
- 1 large egg
- 1½ tsp Pipka’s Pure Almond Extract
- ⅔ cup whole milk
- 2 Tablespoons Bailey's Irish Cream
- 1½ cup flour
- ½ tsp baking powder
- 1 stick melted unsalted butter, cooled.
- Sliced almonds
- Turbinado sugar (optional)
- Confectioner’s sugar
- Green sugar crystals
- 1 Pint Whipping Cream
- 2 Tablespoons of powdered sugar
- 1 Tablespoon Bailey's Irish Cream
Instructions
- Beat well: sugar, egg, Pipka’s Pure Almond Extract, whole milk and Bailey's Irish Cream.
- Mix in: flour and baking powder. Slowly add melted butter, cooled.
- Generously butter and flour Pipka’s Almond Cake Pan. Pour batter into pan.
- Sprinkle sliced almonds and Turbinado sugar (optional) on top.
- Bake at 350° for 38-42 minutes until golden brown.
- Cool in pan for 6-8 minutes. Invert cake onto cooling rack.
- After the cake has cooled, dust it with a lot of powdered sugar so it almost looks frosted. Then sprinkle green sugar crystals over the top of the cake.
- Place a metal
- mixer
- bowl and the beater in the fridge for at least an hour or more before preparing the whipped cream. Make sure the heavy whipping cream is also very, very cold.
- Take the bowl and beater out of the fridge and immediately add the cold whipping cream. Beat on slow for a few seconds so it doesn't splatter, then turn the speed to medium for a minute or two.
- When the cream starts to slightly thicken, turn the speed to high. Add powdered sugar and Bailey's Irish Cream.
- To serve, slice cake into wedges and place on a plate dusted with powdered sugar and add whipped cream.