Even though I don’t drink much alcohol, I can’t turn down a perfectly good shot of Amarula. So when I saw this recipe on With A Blast, I knew I had to try it. I had always wanted to bake something with Amarula, but I thought it would be hard to make the flavor come through. Especially without using a lot, cause we’re talking about expensive liqueur :P
In case you’re still wondering what Amarula is, it’s a South African liqueur made from a fruit called marula. The marula fruit is quickly alcoholized when ripe, and it’s used to create this cream liqueur. We could say it’s kinda like Baileys, but fruitier (if that makes any sense).
This is a glazed coffee cake that’s really tasty and also very easy to make. It has just a half cup of Amarula on it, but you can definitely taste it, especially on the icing.
So, you should totally make it, replacing the Amarula with other cream liqueur if you don’t have it. Just remember to let the chocolate set before dusting with sugar (I clearly didn’t!)
For the cake:
For the icing:
1. Preheat the oven to 350ºF. Spray and flour an 8 inch cake pan.
2. Sift together the flour, sugar, baking powder and salt in a large bowl.
3. Whisk together the melted butter, milk, 4 tbsp Amarula, eggs and caramel essence in a medium bowl. Add to the dry ingredients and stir until just mixed.
4. Pour batter into the prepared pan and bake for 50-60 minutes, until a skewer inserted in the middle of the cake comes out clean.
5. Heat the fresh cream and the remaining 2 tbsp Amarula until just warm. Pour over the cake, and let it cool completely.
6. For the icing, mix the melted chocolate and the Amarula. Spread over the cake, and sprinkle with the chopped pecans. Once set, dust with sifted icing sugar.