MARGARITA DRIZZLE CAKE

I made this cake for a boozy themed CCC event last year.  The basic ingredients for a margarita are lime juice and tequila so you get the gist of this cake.

I adapted a recipe for a lemon drizzle Bundt cake I’d used before and simply exchanged the lemon for lime and tequila.  It worked very well and turned out of the tin beautifully, giving lovely sharp lines.  This is such a good cake tin, the “heritage” design from Nordic Ware, a mixture of fun, frivolity and elegance all rolled into one.  The first time I set eyes on it, in the very blog that the lemon cake recipe comes from, I knew I had to have one.  It was a good investment, as a tin like this can turn an ordinary cake into a showstopper, with or without any kind of icing.  Just a sprinkling of icing sugar is really all that’s needed, if anything.

Ingredients

225g softened unsalted butter, or spreadable butter

400g caster sugar

1 tsp salt

4 large eggs

2 tsp baking powder

350g plain flour

175ml milk

1 tblsp tequila

zest of 2 limes

1 tblsp lime juice

For the drizzle

2 tblsp lime juice

2 tbslp triple sec

6 tblsp granulated sugar

Method

Preheat the oven to 180°C / 160° fan.  Butter and flour a Bundt tin.

Beat the butter with the sugar until light and fluffy.  Add the eggs one at a time and beat well. 

Stir in the flour, salt and baking powder, alternating with the liquids, and mix until smooth.

Spoon carefully into the tin, pushing the mixture into the nooks and crannies, and smooth the top.

Bake for about an hour, until done.  Cool in the tin for ten minutes before carefully turning out onto a wire rack.

To make the drizzle, mix the sugar with the lime juice and triple sec.  While the cake is still warm, pierce all over with a fine skewer and spoon the drizzle over so that it soaks in.

Serves 16 plus.