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!!
We are all big lovers of Irn Bru here so when we saw this recipe we had to try it out! But wee dainty cupcakes wouldn’t have been Burns’s thing – no doubt he would have preferred a good giant slab of cake that would see a working man through the hard slog in the fields. So here we have for you a recipe for this fantastic Irn Bru cake!
For the cakes:
- To make a double sponge like in the picture above, double the amounts of everything.
125g plain flour (sieved)
125g caster sugar
1/4 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/4 teaspoon fine salt
125ml buttermilk (or regular milk with a squirt of lemon juice)
1/2 teaspoon vanilla extract
125g unsalted butter
85ml Irn Bru
For the icing:
110g icing sugar (sieved)
50g unsalted butter
1/4 teaspoon vanilla extract (optional)
Recipe Source: London Baking blog.
Preheat the oven to 180 degrees or gas mark 4
Mix together the dry ingredients: flour, salt, sugar, bicarbonate of soda
Put the room temperature butter and Irn Bru in a sauce pan and heat gently until the butter melts into the Irn Bru, then remove from the hob.
Pour the buttermilk into a cup and add the egg and vanilla essence, beating it all together.
Make a well in the centre of your dry ingredients and add the buttermilk mixture and the butter/irn bru mixture and mix until fully combined and any lumps have gone. To make the cake look orange, add some orange food colouring. Pour into a cake tin (making sure it is greased or lined with parchment paper).
Bake for 30-40 minutes or until a pick inserted into the middle comes out clean. Cool on a wire rack.
Make the icing! Cream room temperature butter in a bowl, then add the icing sugar and vanilla extract, beating the mixture until all ingredients are incorporated.
Spread icing onto the cake and decorate with all the unnaturally blue sweeties you can find!
Keep an eye out on our blog for more Irn Bru recipes in the coming months!