6 oz SR Flour 6 oz Butter
6 oz Soft Brown Sugar 3 Eggs,Beaten
4 tb Whisky Grated rind of a small Orange
-----BUTTER ICING-----
6 oz Icing Sugar 2 oz Butter
2 tb Clear Honey Juice from the Orange
-----DECORATION-----
Toasted Flaked Almonds
Set oven to 375F/Gas 5.
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 in. 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.
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