Whisky, Orange and Almond Cake (8-10)
Ingredients
Instructions
  1. Preheat the over to 180C/gas mark 4. Butter a 17.5cm spring-form cake tin, lining the bottom with baking parchment.
  2. To make the sugar glass, melt the sugar in a heavy-based saucepan over a gentle heat until it reaches a golden caramel colour. Be careful not to let it burn as the finished result will taste bitter.
  3. Pour the melted sugar onto some parchment paper or silicone lining and leave to set. Once set, break into shards of sugar glass.
  4. To make the cake, separate the eggs – whites into one big mixing bowl, yolks in another. With a wooden spoon, beat the yolks, gradually adding 130g of the sugar, until pale and creamy. Fold in the almonds, orange zest and juice, and whisky to make a stiff paste.
  5. Using an electric whisk, whisk the whites until they form soft peaks, then gradually beat in the remaining sugar. Keep whisking until the mixture is glossy and the peaks are stiff when you remove the whisk.
  6. Stir one-third of the whisked whites into the almonds mixture to loosen it slightly, then, using a metal spoon, fold in the remaining mixture into two batches.
  7. Transfer the mixture to the tin and bake in the pre-heated oven for 30-35 minutes. the cake should be slightly risen, with a chewy crust, but still soft inside. Leave to cool slightly before turning it out.
  8. Remove the greaseproof paper and flip onto a plate so the brown side faces upwards. Sieve some icing sugar over the top. Decorate with shards of the sugar glass and the reserved orange zest.
  9. Great served while still slightly warm, with a dram for drinking or drizzling over your cake. Serve with the whisky and orange cream.