Honey and Whisky Cake
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...
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
Method:
Cake
Cream the butter and sugar together
Add the orange rind
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)
pour in the whisky.
Fold in to the mixture
Sift in the remaining flour
Again, fold in the mixture.
Grease two seven inch sandwich tins
Divide the mixture between the two, smoothing the tops.
Bake for 20/25 minutes in an oven at 375°F / 190°C / Gas Mark 5, until the cake is a light golden colour.
Turn onto a wire rack to allow it to cool.
Butter Cream & Icing
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 until they are all combined.
Use half the butter cream as a sandwich between the two halves of the cake
Spread the rest smoothly on the top.
Add the toasted almonds as decoration.
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