1. Cream the butter and sugar together, add the orange rind and beat in the eggs, one at a time. 2. Whisk until the mixture is pale and fluffy. Sift in half the self-raising flour and pour in the whiskey. 3. Fold in to the mixture and sift in the remaining flour and again fold in gently. 4. Grease two seven inch sandwich tins and divide the mixture between the two, smoothing the tops. 5. Bake for 20-25 minutes in an oven at 375°F/190°C (Gas Mark 5) until the cake is a light golden color. 6. Turn onto a wire rack to allow it to cool. 7. Butter Icing: 8. Put the butter, honey and orange juice in a mixing bowl. 9. Slowly sift in the sugar and work the mixture until well combined. 10. To prepare the cake, use half the butter cream as a sandwich between the two halves of the cake and spread the rest smoothly on the top. Add the toasted almonds as decoration. ---------------------------------------------------------------------------
Nutrition
Ingredients
