Lemon-Irish Whiskey Cake

Recipe by PanNan
READY IN: 1hr 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lemon, zest of, cut into julienne
  • 14
    cup Irish whiskey
  • 34
    cup butter, at room temperature
  • 34
    cup superfine sugar (regular sugar can be processed in a blender of food processor)
  • 3
    eggs, beaten
  • 2
    cups flour
  • 1
    pinch salt
  • 34
    cup almonds, ground
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DIRECTIONS

  • Place julienned lemon zest in a small bowl. Add whiskey and let soak overnight.
  • The next day, preheat oven to 350°F Grease a 9 inch cake pan.
  • Cream the butter and sugar together until light and fluffy. Whisk in the eggs.
  • Sift the flour and add to the butter mixture along with the salt. Stir to blend.
  • Fold in the ground almonds.
  • Strain the whiskey, discarding the zest, and stir the whiskey into the batter.
  • Pour into the prepared pan, and bake about one hour, until golden brown, and a toothpick inserted in the center comes out clean.
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