Staying In This Mother’s Day? Then Why Not Bake A Bailey’s Treat With Mum
It’s needless to say, that most of us will be staying at home this Mother’s Day due to recent events. If you’re able to spend this Mother’s Day with your mum, baking together is a perfect opportunity to spend quality time with one another to make up for any other cancelled plans.
These Butterfly Pea Flower, Baileys Almande and Cardamom Loaves from The Great British Bake off star, and author of The New Way to Cake, Benjamina Ebuehi, are a fantastic treat for Mother’s Day.
Indulgently light-tasting and dairy-free, Baileys Almande and Butterfly Pea Flower are combined to make a pastel blue glaze for these bite-sized sponge cakes which are perfumed with fragrant cardamom and vanilla.
If you fancy whipping up these show-stopping treats at home, follow the recipe below:
Butterfly Pea Flower, Baileys Almande and Cardamom Loaves (Vegan)
- Makes 12 individual loaf cakes [0.4 units total, 0.03 units per cake].
For the cakes:
- 250g plain flour
- 225g caster sugar
- 1 ¼ tsp baking powder
- ½ tsp ground cardamom
- 300ml soy milk (or other non-dairy milk of choice)
- 1 tsp vanilla bean paste
- Zest of 1 lemon
- 100ml vegetable oil
- 1 tbsp white wine vinegar
For the glaze:
- 30ml Baileys Almande [0.4 units total, 0.03 units per cake]
- 400g icing sugar
- 1 tbsp loose leaf butterfly pea flower tea
- Fresh blackberries and blueberries
- Toasted flaked almonds
- Edible flowers
To make the cakes:
- Preheat the oven to 180C/Gas 4/170C fan, then grease and line the cavities of a 12 hole mini loaf pan.
- In a large bowl, combine the flour, sugar, baking powder and cardamom. Set aside.
- In a separate jug, whisk together the milk, oil, vanilla, lemon zest and white wine vinegar.
- Pour the wet ingredients into the dry and mix together until you have a smooth batter.
- Divide the batter evenly into the mini loaf pan and bake for 25-28 minutes or until the cakes are springy to the touch and a skewer inserted comes out clean. Allow to cool completely.
To make the glaze and serve:
- To make the glaze, pour 100ml of boiling water on the butterfly pea flower tea leaves. Let it brew for 4-6 minutes until you have a deep shade of blue. Strain out the tea leaves and let it cool slightly.
- Add the icing sugar to a large bowl and pour in the Baileys Almande.
- Add in a tablespoon of the blue tea at a time until you have a shade you’re happy with and the consistency is thick enough to coat the back of a spoon. (If it gets too thin, simply add some icing sugar.)
- To serve, pour some glaze over each cooled loaf cake, allowing it to drip down the sides.
- Finish the cakes by topping with some of the fresh berries, toasted flaked almonds and edible flowers.
- Serve with 50ml of Baileys Almande over ice for added indulgence.