Growing up on a farm in Ireland, Catherine Fulvio can really appreciate the source of our daily ingredients and actively thinks about the way our food is produced. Catherine is the owner of Ballyknocken House & Cookery School, an award-winning author of five cookbooks with three TV series under her belt. Food is the basis of Catherine’s very being, not only is it what she does for living it is how she lives – through her work, her cookery school and her family & home in Ballyknocken House & Cookery School just outside Ashford in Co Wicklow. Here Catherine shares her recipe for Irish Cream Cake with us.
Catherine Fulvio’s Irish Cream Cake Recipe
Makes 1 x 23cm
This is a delicious and easy dessert for celebrating Ireland, at any time of year! Enjoy a taste of Ireland with a coffee or tea this weekend. This cake has a biscuit base and is baked and truly scrumptious.
For the base
300g digestive biscuits
½ tsp ground ginger
150g butter, melted
For the filling
300g soft cream cheese
100g crème fraiche
50g soft dark brown sugar
1 shot espresso (30ml)
2 tbsp whiskey
Preheat the oven to 170°C/fan 150°C/gas 3. To make the base, brush a 23cm loose base tart tin with melted butter.
Place the biscuits in a food processor and crush until fine crumbs form.
Transfer the biscuit crumbs to a bowl, add the ginger then pour over the melted butter and mix thoroughly until the crumbs are completely coated.
Tip them into the prepared tin and press firmly down into the base and up the sides. Set in the fridge for 20 minutes.
To make the filling, mix the cream cheese, crème fraiche, dark brown sugar, eggs, espresso and whiskey together in a large jug.
Pour the mixture into the biscuit base and smooth evenly. Place in the oven to bake for about 30 to 35 minutes or until just set.
Carefully remove from the oven and cool completely in the tin before removing from the tin. Serve with a good coffee.
Tip: Still staying Irish – change the whiskey to 4 tbsp of Irish cream for a really delicious pie.