I love sweet liquors such as Bailey’s but unfortunately, I find them quite expensive to buy. I was always tempted to make one myself but needed to find the recipe that inspired me enough to be pushed over the edge. That’s exactly what happened when I saw Mamina‘s post a month ago and read her verdict to this liquor: “My only regret is that I didn’t make twice the quantity”. It’s quite easy to do and doesn’t need too many ingredients although it does use a very special ingredient: Carambars. You might remember these little caramels from this post. If you can’t get your hands on them, then any good quality hard caramels would do. Like Bailey’s, this liquor is very sweet so it’s nicer served with ice cubes to dilute it a bit.
If you wonder what are the little cakes on the picture, the recipe will come soon…
Source: La table de Mina
Makes 2 litres
1 litre milk
1 litre white rum
1 kg sugar
3 cinnamon sticks
30 Carambars or 50 hard caramels such as Werther’s Originals
2cm piece ginger, peeled
- Cut the lemon and lime in half.
- Place all the ingredients in one or 2 glass jugs.
- Cover and place in the fridge.
- Stir every day. Little by little, the liquid will take the colour of Bailey’s.
- After one month (yes I know, it’s torture!), strain the liquid and bottle it up. Keep in the fridge.
I came across this recipe on the blog “La cuisine de Bernard”, which is a very popular culinary blog in France. He came up with the ultimate lemon cake recipe by trial and error and I must say he nailed this one. The cake is very moist and the icing is thin, slightly crispy and very lemony.
Source: La cuisine de Bernard
200g sugar (use all the sugar it’s important for the texture of the cake)
120g unsalted butter
Peel of 1 lemon
150g plain flour
80g lemon juice (2 or 3 lemons)
1/2 tsp baking powder
25g lemon juice
130g icing sugar
- Preheat the oven at 170C.
- Mix the sugar and lemon peel 20sec/speed 10.
- Add the butter and melt 5 min/70C/speed 1.
- Add all the other cake ingredients and mix 15 sec/speed 6.
- Pour into a buttered and floured loaf tin and bake for 30 to 40 minutes (a skewer should come out clean).
- Unmould and leave 5 minutes to cool a little bit then wrap in cling film (try to find a heat resistant one) until it has totally cooled down. This is to keep the cake soft.
- When the cake is cooled, mix the icing ingredients and pour over the cake placed on a grid with a dish underneath to catch the drips.
- Reuse the icing dripped down to pour over the cake again and smooth with a spatula until the whole cake is iced.
- Bake for 8 minutes at 100C to harden.
- Keep in an airtight container.