- 125g butter
- 225 self-raising flour
- 2 whole eggs
- 1 tsp bicarbonate
- 2 tsp ground ginger
- 70g light muscavado sugar
- 70g runny honey
- 200ml milk
- A pinch of finely ground:
- Black pepper
- 200g Fresh raspberries
- 250ml.double cream
- 1-2 tbsp whisky
- Icing sugar to dust
A spiced honey cake with raspberry and whisky cream
- Kenwood Chef Sense with bowl and K-Beater
- Two non-stick sandwich tins
- Preheat the oven to 180ºC.
- Sift the flour with the bicarbonate & spices.
- Use the Kenwood Chef Sense K-Beater to beat together the butter, sugar & honey, until soft.
- Using the K-Beater beat in the eggs, one at a time & sift in half the flour.
- Add the milk and fold in the rest of the flour.
- Tip into two non-stick sandwich tins and cook for 20mins or until set.
- Turn out onto a wire rack to cool.
- Add the fresh raspberries to a bowl and tip in the whisky. Very gently crush with the back of a spoon, leaving a large proportion of the raspberries intact.
- Using the K-Beater, beat the cream until it leaves a ribbon trail and carefully ripple in the smashed raspberries.
To assemble the cake:
- When the sponge is completely cold, sandwich with the cream and raspberry filling.
- Dust with icing sugar.
Quote from the contributor:
"This is, for me a natural progression from the traditional Victoria sandwich. There is a familiarity between the original and this version, but there is the inclusion of spices in the sponge, which nods to our commonwealth heritage, and the addition of Whisky, which could derive and represent either England, Scotland, Ireland or indeed Wales. Finally raspberries are used as the filling over the traditional strawberry jam because they sit much more comfortably with the Whisky. Obviously to make this more kid friendly you can omit the whisky and add a drop or two of vanilla extract instead...or you could just not give them any!" Matt Tebbut
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