This is a perfect cake to enjoy while you hear winter’s wind and rain battering your windows! Inspired by the Scottish drink known as a ‘hot toddy’ (hot water, whisky, honey, and lemon), it combines a whisky and lemon sponge with whisky icing and a drizzle of honey on top. Because winter is the time when you want to indulge a little we went a little mad and added some whisky liqueur chocolates on top too!
For the Cakes
We used this recipe from the Stork website but with a couple of tweaks
225g (8 oz) Stork with butter or Stork
225g (8 oz) caster sugar
4 large eggs
225g (8 oz) self-raising flour, sieved
Zest of 1 lemon
Juice of 1 lemon and dash of whisky
For the Icing
300g of butter
600-700g of Icing Sugar
Whisky to taste.
Cream the stork and sugar together
Add an egg and beat it into the mixture. Repeat for the remaining eggs. The last egg add in a little flour so as to avoid curdling. Beat until incorporated.
Fold in the flour and lemon zest. Mix until fully incorporated.
Divide into 2 cake tins and bake at 180 degrees for 30-35 minutes or until a toothpick inserted comes out clean!
Allow cakes to cool for 5 minutes then turn out onto a drying rack. The cake will have risen in the centre so you will need to cut the tops off to create an even cake. Once this has been done, take the lemon juice and whisky mixture and, using a pastry brush, brush onto the tops of the cake.
Cream butter for the icing. Pour in 2-3 shots of whisky
Beat in the icing sugar a little at a time. Use at least 600g to ensure it is thick enough to ice. Add more whisky to taste.
Assemble the cake. Smear icing across the top of the bottom cake. Add top cake and then smear icing across the top, working your way down the sides. Use an icing bag with a star tip to create fancy decorations!
Finish off the cake with your own choice of decorations! We used whisky chocolate liqueurs on top and giant white chocolate buttons on the sides. Drizzle with honey to finish off!
Admire your handicraft briefly and then get stuck in!!