Ingredients for Honey And Whisky Cake
- Self Rising Flour
- 175g softened unsalted butter
- Soft Brown Sugar
- 3 large eggs
- Whiskey
- Orange
- 200g icing sugar
- Clear Honey
- Sliced Almonds
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How to Make Honey And Whisky Cake
- Preheat oven to 190°C (375°F). Grease and flour two 7-inch sandwich tins.
- In a large bowl, cream together the softened butter and caster sugar until light and fluffy.
- Add the orange zest and mix well.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Whisk until the mixture is pale and fluffy.
- Gently fold in half of the self-raising flour.
- Stir in the whisky.
- Fold in the remaining flour until just combined. Do not overmix.
- Divide the batter evenly between the prepared tins. Smooth the tops.
- Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean. The cakes should be light golden brown.
- Let the cakes cool in the tins for 10 minutes before inverting them onto a wire rack to cool completely.
- **Make the buttercream icing:** In a mixing bowl, beat the butter until smooth.
- Gradually add the honey and orange juice, beating until combined.
- Sift in the icing sugar gradually, beating until light and fluffy. Add more icing sugar if needed to achieve desired consistency.
- Once the cakes are completely cool, sandwich them together with half of the buttercream icing.
- Frost the top of the cake with the remaining icing.
- Decorate with the toasted slivered almonds.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
183g
Fat
75g
Carbs
20g
