This cake is the perfect pick-me-up after a wintry walk in the cold, with its cosy, festive flavours and of course, the ultimate winter warmer, a double tot of whisky – in the syrup poured over the cake, and in the whipped cream served on top. The ground almonds in the mixture make the cake gorgeously moist, and pair perfectly with the flavours of Sugar and Crumbs Orange Zest Icing Sugar.
- Prep Time : 20 minutes
- Cook Time : 45 minutes
- Yield : 12
- Plain flour - 100g
- Baking powder - 1 tsp
- Ground almonds - 200g
- Sugar and Crumbs Orange Zest Icing Sugar - 125g
- Plain icing sugar - 100g
- Unsalted butter, softened - 250g
- Eggs - 4
- For the syrup:
- Whisky - 80ml
- Brown sugar - 60g
- A splash of freshly-squeezed orange juice
- To decorate:
- Whipped cream
- A splash of whisky
- Grated orange zest
1 – Preheat the oven to 180°C (170°C fan). Start by weighing out the flour, baking powder, ground almonds, plain icing sugar and Sugar and Crumbs Orange Zest Icing Sugar, and mixing together.
2 – Add two eggs to the softened butter and begin whisking together, then add the remaining two eggs and keep whisking until pale yellow.
3 – Fold in the dry ingredients until nicely smooth. Grease and line a 20cm cake tin, fill with the mixture, and bake in the preheated oven for 45 minutes, until firm and golden.
4 – When the time is up, allow the cake to cool for a couple of minutes, then transfer to a wire rack and place a plate underneath. Prick holes all over the top of the cake to allow the syrup to sink in.
5 – Make the syrup by heating the whisky, brown sugar and orange juice on a medium heat until the sugar has dissolved, then pour over the still warm cake. Leave to cool.
6 – To serve, whip the cream with a good splash of whisky, then dollop generously on top of the cake and serve with a sprinkling of fresh orange zest.