This is such a lovely, festive cake. The ground almonds and the syrup absorbed by the sponge ensure that it’s gorgeously moist and the spices are so Christmassy. Then, you get the icing, which delivers a deliciously intoxicating whisky kick! I’d never seen a recipe like this before but we’ll definitely be having this one again – yummy!
What you need…
1 x 2.4 litre bundt/savarin baking tin, liberally buttered
250g unsalted butter, softened
250g soft light brown sugar
5 happy eggs
150g ground almonds
100g self raising flour
1 teaspoon baking powder
Seeds from 5 cardamom pods, crushed
1½ teaspoons ground cinnamon
½ teaspoon nutmeg, freshly grated
Pinch ground cloves
for the syrup
30ml runny honey
Juice 1 lemon
for the whisky icing
120g icing sugar
What to do…
Heat your oven to 180° / 350°f / gas 4.
Into your food processor tip the butter and sugar and whizz until light and fluffy. Meanwhile, use a balloon whisk to gently beat your eggs together in a jug.
Gradually pour the eggs into the mixture, ensure that each bit is fully incorporated into the mixture before you pour any more in.
Tip in the almonds, flour, baking powder and spices and whizz to mix evenly.
Pour into your prepared tin and bake for 40 – 50 minutes or until an inserted skewer comes out clean. Leave to cool for 10 minutes in the tin and then turn out onto a cooling rack to cool completely.
For the syrup, in a small bowl use your balloon whisk again to mix together the whisky, honey and lemon. Use a skewer to poke holes all of the cake and then drizzle over the syrup until it is all absorbed.
To make the whisky icing, use another bowl and mix together the icing sugar and whisky to form a smooth, slightly runny icing and then drizzle it all over the cake. Leave to harden slightly and then tuck in with a nice cup of tea, a wee dram or just all by itself: behold a little (or large) slice of Christmas spice – it’s Christmas – have another slice!
Very little effort for a very lovely outcome