225 g (1/2 lb) 1 cup butter
3/4 cup (175 g) 6 oz granulated sugar
1 lemon
3 eggs, beaten
1 1/2 cups (175 g) 6 oz self-raising flour, sifted
4 tbsp (60 ml) whisky
30 ml (2 level tbsp) thick honey
1 cup + 3 tbls (175 g) icing sugar (confectioners sugar), sifted
a few walnut halves
3/4 cup (175 g) 6 oz granulated sugar
1 lemon
3 eggs, beaten
1 1/2 cups (175 g) 6 oz self-raising flour, sifted
4 tbsp (60 ml) whisky
30 ml (2 level tbsp) thick honey
1 cup + 3 tbls (175 g) icing sugar (confectioners sugar), sifted
a few walnut halves
method
1. Butter and base-line two 18 cm (7 inch) straight-sided sandwich tins.
2. Whisk 175 g (6 oz) butter, add sugar and finely grate in the lemon rind. Continue to whisk until pale and fluffy. Gradually beat in the eggs, keeping the mixture stiff.
3. Fold in half the sifted flour, then the whisky and lastly the remaining flour. Spoon into prepared tins.
4. Bake in the oven at 190°C (375°F) mark 5 for 20-25 minutes, turn out and cool on a wire rack,
5. Whisk the remaining butter with the honey and gradually work in the icing sugar and 15 ml (1 tbsp) lemon juice.
6. Sandwich the cake together with half the butter cream and swirl the rest over the top. Decorate with walnuts.
2. Whisk 175 g (6 oz) butter, add sugar and finely grate in the lemon rind. Continue to whisk until pale and fluffy. Gradually beat in the eggs, keeping the mixture stiff.
3. Fold in half the sifted flour, then the whisky and lastly the remaining flour. Spoon into prepared tins.
4. Bake in the oven at 190°C (375°F) mark 5 for 20-25 minutes, turn out and cool on a wire rack,
5. Whisk the remaining butter with the honey and gradually work in the icing sugar and 15 ml (1 tbsp) lemon juice.
6. Sandwich the cake together with half the butter cream and swirl the rest over the top. Decorate with walnuts.
serving amount
serves 6 - 8
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