Baileys cake with caramel almond crunch recipe

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Baileys cake with caramel almond crunch recipe

As the nation cheers on this year’s master bakers, chances are you’ll be craving something delicious to keep bake-envy at bay. This extra-luxurious, Baileys infused sponge cake, with lashings of sumptuous salted caramel, topped with caramel popcorn and decadent almond crunch is the ultimate showstopper. Lip-smackingly lavish, it’s sure to keep you satisfied during those moments when sweet treats are all over television, and it’s perfect for making at home. On your marks, get set, bake!

Recipe by baker Lily Vanilli.

Ingredients

For the salted caramel sauce
  • 65 ml water
  • 65 g salted butter
  • 50 ml Baileys Original
  • 200 ml double cream
  • 0.8 tsp sea salt
  • 1 vanilla pod, seeds only
  • 225 g caster sugar
  • 50 g glucose syrup
  • 2.3 fl oz water
  • 2.3 oz salted butter
  • 1.8 fl oz Baileys Original
  • 7 fl oz double cream
  • 0.8 tsp sea salt
  • 1 vanilla pod, seeds only
  • 7.9 oz caster sugar
  • 1.8 oz glucose syrup
  • 0.3 cup water
  • 2.3 oz salted butter
  • 0.2 cup Baileys Original
  • 0.8 cup double cream
  • 0.8 tsp sea salt
  • 1 vanilla pod, seeds only
  • 7.9 oz caster sugar
  • 1.8 oz glucose syrup
For the salt caramel popcorn
  • 120 g popcorn
  • 120 g light brown sugar
  • 1 pinch sea salt
  • 110 g unsalted butter
  • 60 g liquid glucose
  • 2 tsp bicarbonate of soda
  • 4.2 oz popcorn
  • 4.2 oz light brown sugar
  • 1 pinch sea salt
  • 3.9 oz unsalted butter
  • 2.1 oz liquid glucose
  • 2 tsp bicarbonate of soda
  • 4.2 oz popcorn
  • 4.2 oz light brown sugar
  • 1 pinch sea salt
  • 3.9 oz unsalted butter
  • 2.1 oz liquid glucose
  • 2 tsp bicarbonate of soda
For the cake
  • 330 g plain flour, sifted
  • 320 g caster sugar
  • 1.5 tbsp baking powder
  • 1 pinch salt
  • 175 g unsalted butter, room temperature
  • 3 eggs
  • 180 ml whole milk
  • 10 ml Baileys Original
  • 11.6 oz plain flour, sifted
  • 11.3 oz caster sugar
  • 1.5 tbsp baking powder
  • 1 pinch salt
  • 6.2 oz unsalted butter, room temperature
  • 3 eggs
  • 6.3 fl oz whole milk
  • 0.4 fl oz Baileys Original
  • 11.6 oz plain flour, sifted
  • 11.3 oz caster sugar
  • 1.5 tbsp baking powder
  • 1 pinch salt
  • 6.2 oz unsalted butter, room temperature
  • 3 eggs
  • 0.8 cup whole milk
  • 0 cup Baileys Original
For the Baileys buttercream
  • 100 g unsalted butter, softened
  • 300 g icing sugar, sifted
  • 1 tsp vanilla extract
  • 75 ml Baileys Original
  • 3.5 oz unsalted butter, softened
  • 10.6 oz icing sugar, sifted
  • 1 tsp vanilla extract
  • 2.6 fl oz Baileys Original
  • 3.5 oz unsalted butter, softened
  • 10.6 oz icing sugar, sifted
  • 1 tsp vanilla extract
  • 0.3 cup Baileys Original
For the caramel almond crunch
  • 50 g butter
  • 75 g granulated sugar
  • 3 tbsp honey
  • 1 tbsp double cream
  • 1 tsp Baileys Original
  • 1 pinch sea salt
  • 1.5 cups flaked toasted almonds
  • 1.8 oz butter
  • 2.6 oz granulated sugar
  • 3 tbsp honey
  • 1 tbsp double cream
  • 1 tsp Baileys Original
  • 1 pinch sea salt
  • 1.5 cups flaked toasted almonds
  • 1.8 oz butter
  • 2.6 oz granulated sugar
  • 3 tbsp honey
  • 1 tbsp double cream
  • 1 tsp Baileys Original
  • 1 pinch sea salt
  • 1.5 cups flaked toasted almonds

Details

  • Cuisine: Desserts
  • Recipe Type: Cake
  • Difficulty: Hard
  • Preparation Time: 60 mins
  • Cooking Time: 185 mins
  • Serves: 6

Step-by-step

For the cake

  1. Preheat oven to 180°C/356°F/gas mark 4.
  2. Grease three round 6-inch cake tins with butter or cake spray.
  3. In a mixer with the paddle attachment combine the dry ingredients and mix on a low speed. Then beat in the butter, 2-3 minutes on medium speed or until it is incorporated and the mixture resembles a fine crumble mix.
  4. Add the eggs and beat, first on medium, then on high, just until incorporated.
  5. Add the milk and Baileys and beat, on medium and then on high for 3-4 minutes until the mixture is smooth and lighter in colour.
  6. Divide the mix among your tins evenly and bake for 25-30 minutes or until a toothpick inserted in the centre comes out clean.
  7. Allow to cool before assembling.

For the Baileys buttercream

  1. Beat the butter until light and fluffy.
  2. Add the sugar, vanilla and Baileys.
  3. Beat on low to combine, then on high for 5 minutes.
  4. Leave aside until ready to assemble the cake.

For the caramel almond crunch

  1. Put the the butter, sugar, honey, cream, Baileys and salt in a saucepan over medium heat, stirring until to melt the butter.
  2. Bring to a simmer, stirring often, and let boil for 3 minutes or until the mixture turns a light beige colour.
  3. Now stir in the almonds – the mixture will be very thick and sticky.
  4. Place on a lined baking sheet and bake for around 15 minutes or until just golden brown.
  5. Leave to cool.

For the salt caramel sauce

  1. In a small saucepan or microwavable jug warm the cream and salt, until hot but not boiling. If cooking on the hob stir the cream often to avoid scorching. Cover to keep warm whilst you make the caramel.
  2. Make a dark, wet caramel with the caster sugar, glucose syrup and water.
  3. Once the caramel is ready, remove from the heat and being very careful, gradually add the warmed cream and salt. It will bubble and spit ferociously. Do not stir until the bubbles have died down.
  4. Add the butter and stir well.
  5. If you don’t have a smooth sauce and have lumps of caramel, return to a low heat and stir until the lumps have dissolved. Add the Baileys and stir well to incorporate. 

For the salt caramel popcorn

  1. Preheat the oven to 100°C fan/120°C/250°F/gas mark ½ .
  2. Put the sugar, salt, butter and liquid glucose into a heavy-bottomed pan over a low heat. Stir slowly with a wooden spoon to gently incorporate everything as the butter melts and the sugar dissolves.
  3. Once the sugar has dissolved, turn the temperature up high and heat for 3 minutes. Then remove from the heat and add the bicarbonate of soda, it will bubble up.
  4. Now, work quickly to spoon the caramel over the popped corn so it’s lightly and evenly coated.
  5. Transfer to your prepared baking trays and bake for 45 minutes to 1 hour, or until slightly puffed – it should be light and crispy, so if it’s not quite ready, return it to the oven for a little longer.
  6. Remove and allow to cool a little before breaking apart into small clusters.

To assemble the cake

  1. Place one layer on your cake stand, spread a thin, even layer of the buttercream over it, stack another cake layer on top and repeat.
  2. Apply the first coat of icing and set in the fridge. Then apply another, smoother, layer of icing. To finish, spread some of the cocoa buttercream from the bottom so it blends with the rest of the icing to form and ombre effect.
  3. Set the cake in the fridge until the buttercream is firm, then apply drips of the salt caramel sauce all the way around the rim (use a squeezy bottle for best results), top with the caramel crunch pieces and the salt caramel popocorn. You can also add shards of chocolate or other decorations. 

Recipe by baker Lily Vanilli.

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