Ingredients:
180g self-raising flour
180g butter
180g soft brown sugar
3 eggs, beaten
4 tbsp blended whisky (or to taste)
freshly-grated zest of 1 orange
For the butter Icing:
180g icing sugar
60g butter
2 tbsp clear honey
juice from 1 small orange
Method:
Cream together the butter and sugar then fold in the orange zest. Add the beaten eggs a little at a time, incorporating thoroughly into the mix after each addition. Whisk until the mixture is pale and fluffy then add half the flour before pouring-in the whisky. Incorporate this into the mixture then add the remaining flour and fold int.
Tip the resultant mixture into two 20cm sandwich pans, dividing it evenly between them. Place in an oven pre-heated to 190°C and bake for about 20 minutes, or until lightly golden and a skewer inserted into the centre of the cake emerges cleanly.
Turn the cakes onto a wire rack and allow to cool. When cold place the butter, honey and 1 tbsp orange juice in a bowl. Whisk to combine then slowly sift in the icing sugar and work the mixture until everything is combined. Use half this butter cream to cover the top of one of the sandwich cakes. Place the second cake on top then use the remaining icing to spread over the top of the sandwich. Store in an air-tight tin until needed.
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