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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
self raising flour	6	ounces		151.3	0.0	33.66	0.85
butter	6	ounces		969.57	44.5492	30.2948	81.648
brown sugar	6	ounces		646.3684	166.8481	0.2041	0.0
egg	3			214.5	1.08	18.84	14.265
whiskey	4	tablespoons		-	-	-	-
orange zest	1/4	cup		23.28	6.0	0.36	0.048
confectioner ' sugar	6	ounces		151.3	0.0	33.66	0.85
butter	2	ounces		969.57	44.5492	30.2948	81.648
clear honey	2	tablespoons		151.3	0.0	33.66	0.85
orange juice	1	tablespoon		6.975	1.6119999999999999	0.1085	0.031
almond	1	cup	toasted sliced	1927.12	0.0	0.0	218.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.