recipe

Midori Splice


Ingredients (serves 12)

500g butter, softened
2 cup caster sugar
60mL malibu
6 eggs
5 cups self-raising flour
1 1/2 cups milk
100 mL whipped cream
1/2 cup icing sugar

icing
3 cups icing sugar
2 egg whites
60 mL midori
50g butter

Method

Cake
Preheat oven to 180°C/160°C fan-forced. Grease and line an 8cm-deep, 19cm (base) square cake pan with baking paper.
Using an electric mixer, cream butter, caster sugar and Malibu in a medium bowl on medium-high speed until light and fluffy.
Add eggs, 1 at a time, beating to combine. Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.
Spread mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.

Icing
Mix icing sugar, butter and egg whites until light and fluffy.
Fold in the Midori in softly.
Spread mixture onto the first cake and place the second cake on top layering the two together.
Finally mix the cream and icing sugar together and spread over the top and serve.