| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Scottish |
Cakes, Scottish |
1 |
Cake |
INGREDIENTS
| 6 |
oz |
SR Flour |
| 6 |
oz |
Butter |
| 6 |
oz |
Soft Brown Sugar |
| 3 |
|
Eggs,Beaten |
| 4 |
tb |
Whisky |
|
|
Grated rind of a small |
|
|
Orange |
| 6 |
oz |
Icing Sugar |
| 2 |
oz |
Butter |
| 2 |
tb |
Clear Honey |
|
|
Juice from the Orange |
|
|
Toasted Flaked Almonds |
INSTRUCTIONS
BUTTER ICING
DECORATION
: 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 :: Typed in for you By Ray
Watson
Posted to MM-Recipes Digest V3 #223
Date: Sat, 17 Aug 1996 11:14:34 +0100
From: ray <ray.watson@ukonline.co.uk>
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