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Ingredients
- 6 ounce self rising flour
- 6 ounce butter
- 6 ounce soft brown sugar
- 3 x Large eggs, beaten
- 4 Tbsp. whiskey grated rind of a small orange
- 6 ounce icing sugar
- 2 ounce butter
- 2 Tbsp. clear honey juice from the orange toasted flaked almonds
Directions
- Set oven to 375F. Grease two 7 inch sandwich tins (layer cake pans). Cream the butter and sugar together in a bowl. Add in the orange rind. Beat in the Large eggs one at a time and whisk till the mix is pale and fluffy. Sift in about half the flour and add in the whiskey. Fold into the mix. Sift in the remaining flour and mix in. Divide the mix equally Between The two tins and smooth the tops. Bake for 20-25 min till light golden brown. Turn out onto a wire rack to cold.
- To make the icing, put the butter into a mixing bowl. Add in the honey and one Tbsp. of the orange juice. Sift in the icing sugar slowly and work the mix gradually till the ingredients are combined. Sandwich the cakes together with half of the icing. Smooth the remainder over the top of the cake and decorate with the toasted almonds.
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