Honey and Whisky Cake

Recipe by AZPARZYCH
READY IN: 45mins
SERVES: 8
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set oven to 375 degrees F.
  • Grease two 7 inch sandwich tins.
  • Cream the butter and sugar together in a bowl; add the orange rind.
  • Beat in the eggs one at a time and whisk until the mixture is pale and fluffy Sift in about half the flour and add the wiskey; fold into the mixture.
  • Sift in the remaining flour and fold inches.
  • Divide the mixture equally between the two tins and smooth the tops.
  • Bake for 20-25 minutes until light golden.
  • Turn out on to a wire rack to cool.
  • To make the icing:
  • Put the butter into a mixing bowl; add the honey and one tablespoon of the orange juice.
  • Sift in the icing sugar slowly and work the mixture gradually until the ingredients are combined.
  • Sandwich the cakes together with half of the buttercream.
  • Smooth the remainder over the top of the cake and decorate with the toasted almonds.
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