| Honey and Whisky Cake |
| ingredients: |
6
oz self-raising flour (or all-purpose
flour with baking powder)
6 oz butter
6 oz soft brown sugar (light
brown sugar)
3 beaten eggs
4 tablespoons whisky
Rind of a small orange, grated
Ingredients
for butter Icing:
6 oz icing (frosting) sugar
2 oz butter
2 tablespoons clear honey
Juice from a small orange
Toasted flaked almonds as decoration
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| method: |
Cream the butter and sugar
together, add the orange rind
and beat in the eggs, one at
a time. Whisk until the mixture
is pale and fluffy. Sift in
half the self-raising flour
(or all-purpose flour and baking
powder) and pour in the whisky.
Fold in to the mixture and sift
in the remaining flour and again
fold in. Grease two seven inch
sandwich tins and divide the
mixture between the two, smoothing
the tops. Bake for 20/25 minutes
in an oven at 375F/190C/Gas
Mark 5 until the cake is a light
golden colour. Turn onto a wire
rack to allow it to cool.
Put the butter, honey and
one tablespoon of orange juice
in a mixing bowl. Slowly sift
in the icing (frosting) sugar
and work the mixture till they
are all combined. Use half the
butter cream as a sandwich between
the two halves of the cake and
spread the rest smoothly on
the top. Add the toasted almonds
as decoration. |
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| Here
is a recipe for a cake which uses that
popular Scottish ingredient - whisky!
Use blended whisky, rather than malt
(the latter is too good to be used in
cooking) and the quantity used is very
much subject to personal preference... |
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