Irish Cream Cake

Serves 6
Time 35 minutes


1 cup self-raising flour
3 tbsp cornstarch
2 tsp baking powder
¼ tsp salt
¼ cup butter, room temperature or melted
¾ cup granulated sugar
⅓ cup canola oil
¼ cup milk
2 large eggs
¼ cup Baileys Irish cream
1½ tsp vanilla extract
To serve
Fresh berries
Sour cream
Icing sugar


Preheat your oven to 170°C

Spray a spring form cake tin with olive oil and cover with baking paper very well and set aside.
In a large bowl, combine all of the cake ingredients and mix together.

Pour the batter into the greased cake tin and bake for 25 minutes or until a toothpick inserted in the middle comes out clean.

Let the cake cool in the pan for about 10 minutes and then on a wire rack.

Once completely cooled, top with a large dollop of sour cream, fresh berries and a dusting of icing sugar.