I know it looks like I’ve abandoned this blog, given the amount of time it’s taken me to post something but that’s not the case – honest! I have, however, been writing another project I’m working on.
Having worked for a pub and a bar (and soon to be a steak and ale house too) I figured it was about time I learnt more about alcohol. So as well as attending some of the training sessions, rum clubs and asking a lot of questions, I thought I’d combine it with another hobby – baking!
At the moment it’s a cross between using found recipes and making up my own, but please take a look. And if I can help tempt you, here’s my recipe for Whisky Cake using Chivas Regal Scotch Whisky.
Ingredients for Whisky Cake
175g Caster sugar
185g Self raising flour
1/2tsp Vanilla extract
75ml Whisky (I used the Chivas Regal 12 year old Scotch whisky)
30ml freshly brewed coffee (I used Ethiopian Mocha coffee)
175g Icing sugar
1/4tsp Orange liqueur
Pre-heat the oven to 180c
Cream in the butter and sugar
Add the eggs one by one, making sure they’re combined
Add the cinnamon, whisky, vanilla extract and coffee
Sieve in the flour and fold in
Bake for about 45mins-1hr, then leave to cool.
The icing is a basic buttercream; cream in all the ingredients and ice the cake once it has cooled fully.