Baileys – Sponge cake for the BBA

Ingredients for 1 servings:

• 250 g butter, melted or soft
• 5 eggs
• 200 ml Baileys Irish Cream
• 250 g powdered sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 200 g hazelnuts or other nuts, ground
• 300 g flour
• 1 packet of baking powder
• ½ tsp baking soda

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

moist cake for the bread maker

Melt the butter, briefly whisk the eggs, and add them to the bread maker along with the Bailey’s and the melted, cooled butter. Mix the flour with the baking powder and baking soda and add them to the bread maker along with the remaining ingredients. Bake using the “Baking Powder” or “Cake” program. After the program has finished, check the cake is done with a wooden skewer. If batter sticks to the skewer, continue baking for about 20 minutes using the “Bake” program. If you don’t like hazelnuts, you can substitute them with other ground nuts or regular flour. Before baking, be sure to check the bread maker’s instructions. With some bread maker, you add the solid ingredients first, followed by the liquid ingredients. In my bread maker, the liquid ingredients are at the bottom and the solid ingredients at the top.