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. :
:: From the booklet Scottish Teatime Recipies ::
Yields
1 Cake