Here is a typically Scottish recipe: whisky cake. Served at Tea Time, this cake is the perfect tasty treat.
For 6 people.
For the cake:
225g self-raising flour
115g churned better
115g chopped walnuts or hazelnuts
115g brown sugar
1 tsp of Mixed Spices
1 tsp cinnamon
the juice and zest of 1 lemon
3 tsp whisky
1 pinch of salt
For the icing:
55g icing sugar
1 drop of whisky
- Leave the raisins to soak in the whisky overnight.
- Preheat the oven to 190° and evenly grease a 20-cm cake tin.
- Sieve the flour, spices and nuts into a mixing bowl, then add the butter, sugar, and eggs. Beat thoroughly.
- Add the raisins, lemon juice and zest (as well as the whisky if the raisins haven’t fully absorbed all the liquid) to this mixture. If the mixture is too thick, add a little whisky to thin it out a little.
- Pour the mixture into the cake tin and cook for 45 minutes. After this time, make sure it is cooked with the tip of a knife. If the knife comes out clean, it’s ready! Leave the cake to cool on a rack after removing it from the oven.
- Once the cake is cool, prepare the icing: mix the icing sugar, butter and add a drop of whisky. Beat the mixture thoroughly, and spread over the cake.
- Leave to set for a good hour before serving with a cup of Earl Grey tea and a dash of milk.