Cook Time: 25 - 30 Minutes
What you need
- 275g/10oz Odlums Self Raising Flour
- 225g/8oz Butter/Margarine (room temperature)
- 225g/8oz Shamrock Golden Caster Sugar
- 4 Eggs
- 2 tablespoons Irish Cream Liqueur Cake
Icing/Filling
- 225g/8oz Icing Sugar, sieved
- 75g/3oz Butter (room temperature)
- 2 tablespoons Irish Cream
To Decorate
- 25g/1oz White Chocolate, melted
- Strawberries, halved and dipped in white chocolate
Recipe Steps
- Preheat oven to 180°C/350°F/Gas 4.Grease and base line 2 x 18cm/7½” sandwich tins.
- Place all ingredients for the cake – flour, butter/margarine, sugar, eggs and Irish Cream – into a mixing bowl and beat together until mixture is smooth.
- Transfer to the prepared tins and bake for about 25-30 minutes.
- Cake is baked when top is gently pressed and it springs back.
- Remove from tins and cool on a wire tray.
To Decorate
- Beat all the icing/filling ingredients together until smooth.
- Sandwich the two cakes with half the filling and spread remaining on the top of the cake.
- Decorate with the strawberries.
