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Scottish Heather Honey and Whisky Cake
A moist and fragrant cake infused with the unique floral notes of heather honey and a subtle warmth from Scotch whisky.
đ§ Ingredienser
- 200 g Unsalted butter(softened)
- 200 g Caster sugar
- 4 large Eggs(at room temperature)
- 250 g Self-raising flour
- 150 g Heather honey
- 50 ml Scotch whisky
- 2 tbsp Milk
- 1 tsp Baking powder
- 0.5 tsp Ground cinnamon
- 0.25 tsp Ground nutmeg
đšâđł Instruktioner
- 1
Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4). Grease and line a 20cm (8-inch) round cake tin.
- 2
In a large bowl, cream together the softened butter and caster sugar until light and fluffy.
- 3
Beat in the eggs one at a time, adding a tablespoon of the flour with each egg to prevent curdling.
- 4
In a small bowl, gently warm the heather honey (do not boil). Stir in the Scotch whisky and milk.
- 5
Sift the self-raising flour, baking powder, cinnamon, and nutmeg into a separate bowl.
- 6
Gently fold the dry ingredients into the wet ingredients in two additions, alternating with the honey and whisky mixture. Mix until just combined, being careful not to overmix.
- 7
Pour the batter into the prepared cake tin and level the surface.
- 8
Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
- 9
Let the cake cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
đĄ Proffstips
- âEnsure all ingredients, especially butter and eggs, are at room temperature for the best texture.
- âIf you can't find heather honey, a good quality wildflower honey can be used, though the flavor will be different.
- âFor an extra whisky kick, you can brush the warm cake with a little more whisky.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a glaze made from icing sugar and a splash of whisky.
- Fold in a handful of chopped almonds or walnuts for added texture.