I made this Whisky and honey Cake from traditional Scotish recipes to participate in
the Best of British Challenge was created by Fiona from London Unattached and Karen from Lavender and Lovage which will run for 6 months. Each month, a county or region around the UK .
To enter, blog about your interpretation of a recipe or dish from that region. The challenge is sponsored by New World Appliances and there is a prize of a £50 Amazon voucher. Last month the challenge was Cornwall hosted by Choclette from Chocolate Log Blog.
This month, it's Scotland hosted by Janice from Farmersgirl Kitchen. the deadline is 15th July 2012.
200 grs. self-raising flour (or all-purpose flour with baking powder)
180 grs soft brown sugar (light brown sugar)
3 beaten eggs
Rind of a small orange, grated
Ingredients for butter Icing:
180 grs. icing sugar
2 tablespoons clear honey
Juice from a small orange
Toasted flaked almonds as decoration
Cream the butter and sugar together, add the orange rind and beat in the eggs, one at a time. Whisk until the mixture is pale and fluffy. Sift in half the self-raising flour (or all-purpose flour and baking powder) and pour in the whisky. Fold in to the mixture and sift in the remaining flour and again fold in. Grease a pan loaf about 18 cm.
Bake for 20/25 minutes in an oven at 190C/until the cake is a light golden colour. Turn onto a wire rack to allow it to cool.
Put the butter, honey and one tablespoon of orange juice in a mixing bowl. Slowly sift in the icing (frosting) sugar and work the mixture till they are all combined.
Spread over the cake the icing smoothly on the top. Add the toasted almonds as decoration.
Im sharing to with Alphabakes, now the letter W
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Cake de whisky y miel
(receta tradicional escocesa)
Esta receta de cake the whisky y miel de Escocia la hice especialmente para el Best of British Challenge en que cada mes se escoge un sector de Gran Bretaña esta vez tocaba Escocia y mi receta está adaptada de un sitio que se llama
Recetas tradicionales escocesas.