Honey and whisky sandwich cake recipe

Honey and Whisky Sandwich Cake recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Honey and whisky sandwich cake recipe, recipe Rating: 4.7
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Ingredients

200 g	flour, self-rising
200 g	butter
200 g	brown sugar
4 medium	eggs, beaten
5 tbsp	whisky
	zest of 1 lemon, grated
	For the Butter & Honey Icing:
200 g	icing sugar
80 g	butter
2 tbsp	clear honey
	juice from 1 small orange

Instructions

Making the Whisky Cake:

Cream together the butter and sugar then fold in the orange zest. Gradually add the beaten egg, mixing well after each addition. Whisk until the mixture is pale and fluffy then add half the flour before pouring in the whisky. Add the whisky and then add the remaining flour and mix well.

Preheat oven to 190°C.

Pour the mixture into two 20cm pans, dividing the mixture evenly. Place in the oven and bake for about 20 minutes or until a skewer inserted into the centre of the cake emerges cleanly. Turn the cakes onto a wire rack and allow to cool.

Making the Butter & Honey Icing Cream:

Place the butter, honey and 1 tbsp orange juice in a bowl. Whisk to combine, then slowly sift in the icing sugar and mix well until everything is combined.

Cover one of the cakes with half of the butter cream. Place the second cake on top then use the remaining icing to spread over the top of other cake half.

Serve immediately or store in an air-tight container.

Preparation time:
ca. 45 min
Grade of difficulty:
medium
Calories per portion:
n/a