Lemon Whisky Cake RecipeOrigin: Ireland Period: Traditional |
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This is a traditional Victorian cake originating in Ireland that was, traditionally, prepared for shooting party lunches. It also makes an excellent tea-time cake. But you need to begin preparation the day before. Ingredients:
1 large lemon
Lemon Whisky Cake Preparation:Method:Use a potato peeler to thinly pare from the rind from the lemon. Add to a glass, cover with the whisky then set aside to marinade over night. The following day, weight the eggs then weigh out equivalent weights of butter, caster sugar and flour. Add the butter and sugar to a bowl and cream together until pale and fluffy. Add the egg yolks to the bowl one at a time, along with 1 tbsp butter and beat in thoroughly before adding the next egg. Strain the whisky and mix with the sultanas then add to the bowl with a little more of the flour. Sift the the remaining flour and the baking powder together in a bowl. Place the egg whites in a clean and dry bowl and beat until stiff. Fold the egg whites into the fatter along with the remaining flour. Turn the resultant mix into a greased and lined cake tin then transfer to an oven pre-heatedto 170°C and bake for about 70 minutes, or until golden and cooked through (a skewer inserted into the centre of the cake will emerge cleanly). Allow to cool in the tin for 10 minutes then turn onto a wire rack to cool completely before slicing and serving. |
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