Scottish Honey And Whiskey Cake With Butter Icing Recipes

Steps:

• 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.

Steps:

• 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.