Father’s day whisky cake
This is a cake I made forto celebrate Father’s day. My dad likes a drop of Whiskey and I thought it was a pretty manly way to make a cake – if you follow my meaning.
When I make a cake for Achica I have to make it ahead of time. It’s a planned post -usually weeks before it goes live, so I decided to soak the fruit and make the cake a few days later, but three days turned into three weeks and the fruits which were soaking in the whiskey were seriously alcoholic by that time! When I finally got around to baking the cake my in laws were popping round for a cuppa so they were my gineau pigs. They loved it. I cut a massive slice for my dad and took it round all wrapped up. I set it down on the table and said “Here’s a slice of whiskey cake for you” and his eyes literally lit up. So when we celebrated his birthday last week it was a no brainer what cake I was going to make!
- 200g dried apricots (cut into small pieces)
- zest and juice of one lemon
- 150ml whisky
- 175g butter at room temperature
- 175g brown sugar (sieved)
- 3 egg yolks
- 3 egg whites
- 50ml whisky
- 200g self raising flour
- ½ tsp baking powder
For the topping(chocolate topping as seen on the AchicaLiving post)
- 50g butter
- 100g milk chocolate
- 1 tbsp whisky
- 100g icing sugar
- 1 tbsp milk
- For the best tasting cake place the fruits in an airtight container with the whisky and lemon zest and juice and leave to infuse for 48-72 hours. You can leave it for longer to give the fruits a stronger flavour.
- To make the cake, oil (with sunflower oil) and line an 8” cake tin with greaseproof paper. Preheat your oven to 180ºC (Fan oven160ºC).
- Mix the butter and sugar in a bowl then add the yolks one at a time. Incorporate the whisky.
- Sieve the flour and baking powder into the mix and combine well.
- In a separate bowl whisk the egg whites till they form stiff peaks then fold them in till completely incorporated.
- Finally add the boozy fruits making sure to get every drop of whiskey out of the container and all the fruit is coated in cake mix.
- Pour into your cake tin and level with the back of a spoon. Bake for 45-50 minutes until the top is golden brown and the sides have come away from the tin.
- Remove from the oven and leave to cool in the tin for ten minutes before turning out onto a wire rack to cool completely.
To make the frosting.
- Once the cake is completely cold place the chocolate and butter in a saucepan over a low heat until they are completely melted. Stir continuously. Add the whisky then set aside to cool for a few minutes.
- Sieve the icing sugar into a bowl then add the chocolate mix. Whisk until combined then add a little milk at a time. The ganache should look glossy.
- Leave to cool for a few minutes before covering your cake completely.