This is a fabulous grown up cake, with all the flavours of a Margarita. The sponge is fragrant with fresh lime zest and a hint of Tequila and Triple Sec and finished with a luxurious buttercream. It’s a perfect accompaniment to drinks with friends or as a dessert with Mexican food.
20 ingredients14 steps
Vegetarian
Method
Step 1
Preheat the oven to 160°C (140°c fan / Gas Mark 3) and line your tin.
Step 2
Cream together the butter, sugar and lime zest until light and fluffy. Add the eggs one at a time, with a spoonful for the plain flour each time to stop it curdling.
Step 3
Beat in the yoghurt. Combine the remaining flours and then gently fold in the flour to the mixture. Finally gently add the milk, Tequila and Triple Sec to make a smooth mixture.
Step 4
Pour into your prepared tin and smooth the top. Bake in your preheated oven for 1 hour 20 minutes until well risen and golden. A cake tester should come out clean when the cake is ready.
Step 5
Leave your cake to cool in its tin for 30 minutes while you make the syrup. Gently heat the 50g caster sugar, lime juice, Tequila and Triple Sec until dissolved into a light syrup.
Step 6
After cooling for 30 minutes, remove the cake from its tin and peel off the paper. Place on a cooling rack over a dinner plate. Poke holes all over the top of the cake right to the bottom with a skewer or piece of spaghetti, pour over the syrup and leave to soak in and cool completely.
Step 7
You can then ice the cake or wrap and keep for up to 3 days until you are ready to do so.
Step 8
To make the buttercream, whip the butter until it is very pale and soft, then add the icing sugar a spoonful at a time, beating well after each addition. Beat the buttercream until its very soft smooth and creamy. Then finally beat in the lime juice to taste.
Step 9
Before you slice and ice the cake, chill it for 30 minutes and it will be easier to cut.
Step 10
Split the cake into 3 even layers. The cake is moist, so a cake lifter or a piece of parchment is helpful here. Spread a little buttercream on your plate or board. Place the bottom layer on the board; spread a layer of buttercream over this.
Step 11
Top with the second layer, here you can use buttercream again, or a layer of lime curd or lime marmalade from a jar for a little sharpness. Finally top with the top layer.
Step 12
Divide your remaining buttercream into 2. Divide one in half again and colour one half yellow and another green.
Step 13
Using the white buttercream, use a third of it to make a crumb coating on the cake and leave to set for about 10 minutes. Then using your 3 colours, ice the lower third of the cake with green icing, ice the middle third with yellow icing and ice the upper third and the top with the white icing.
Step 14
Then using an angled pallet knife gently blend the colours together to make and ombre effect. Decorate with fresh lime slices.
Ingredients
MetricImperial
For the Cake
250gButter (unsalted) (softened)
250gBillington's Unrefined Golden Caster Sugar
2Lime zest
5Eggs (large)
85gAllinson's Plain White Flour
100gNatural yoghurt
250gSelf raising white flour
2 tbspMilk (whole)
1/2 tbspTequila
1/2 tbspTriple sec or cointreau
For the Syrup
50gBillington's Unrefined Golden Caster Sugar
30mlLime juice
10mlTriple sec or cointreau
15mlTequila
For the Buttercream
200gButter (unsalted) (softened)
400gSilver Spoon Icing sugar
30mlLime juice
Few dropsFood colouring (yellow)
Few dropsFood colouring (green)
For the Decoration
8Lime slices
Utensils
20cm loose bottom, deep springform tin, greased and with base and sides lined with parchment paper.
1 Baker Ratings
My review for this kind of cake is that i made this and personally i thought it was very easy to do and plus it was very nice.
