Friday, 6 May 2016

Honey and whisky cake

Fancy something a little delicious and cheeky, then this honey and whisky cake is for you. A delightfully moist and fluffy bake with the deliciously cheeky flavours of honey and whisky, a truly grown up bake!

  175g self raising flour
  175g caster sugar
  175g butter
  2 eggs
  4 tbsp Jack Daniels honey whisky

For the filling
  175g icing sugar
  55g butter
  2 tsp honey, plus extra to drizzle on top

Pre heat oven to 180c/160c fan/gas mark 4 and line two round 6" cake tins.

Cream together the butter and sugar until pale and fluffy, add in the eggs one at a time and beat until combined.

Sift in the flour, then add the whisky and beat together to a light mixture.

Divide the mixture between the two tins then bake for 20-25 minutes, or until a skewer comes out clean.

Leave in the tins to cool for 10 minutes then remove and place on a wire rack to cool.

Mix the butter with half of the icing sugar to combine, add the remaining icing sugar and blend, adding in the honey and beat well. If needed add a drop of whisky to loosen the mixture.

Spread 2/3 of the buttercream on top of the base layer of the cake then place the second half on top and spread the remaining mixture on top and drizzle a spoonful of honey over.

Best eaten: Leave the honey to sink in for 12 hours, the result is a deliciously rich and soft buttercream that makes for a rather tasty slice of cake.

Recipe adapated from Rampant Scotland.