Scottish Honey and Whiskey Cake With Butter Icing

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 and pour in the whiskey.
  • Fold in to the mixture and sift in the remaining flour and again fold in gently.
  • 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 375°F/190°C (Gas Mark 5) until the cake is a light golden color.
  • Turn onto a wire rack to allow it to cool.
  • Butter Icing:
  • Put the butter, honey and orange juice in a mixing bowl.
  • Slowly sift in the sugar and work the mixture until well combined.
  • To prepare the cake, 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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