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Boozy Margarita Cake

1 Reviews

  • Vegetarian

About the bake

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.

230Total Time
110Prep Time
120Bake Time
10Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 160°C (140°c fan / Gas Mark 3) and line your tin.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Step 7:

    You can then ice the cake or wrap and keep for up to 3 days until you are ready to do so.

  8. 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.

  9. Step 9:

    Before you slice and ice the cake, chill it for 30 minutes and it will be easier to cut.

  10. 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.

  11. 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.

  12. Step 12:

    Divide your remaining buttercream into 2. Divide one in half again and colour one half yellow and another green.

  13. 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.

  14. Step 14:

    Then using an angled pallet knife gently blend the colours together to make and ombre effect. Decorate with fresh lime slices.

Ingredients

  • For the Cake

    • 250g Butter (unsalted) (softened)
    • 250g Billington's Unrefined Golden Caster Sugar
    • 2 Lime zest
    • 5 Eggs (large)
    • 85g Allinson's Plain White Flour
    • 100g Natural yoghurt
    • 250g Self raising white flour
    • 2 tbsp Milk (whole)
    • 1/2 tbsp Tequila
    • 1/2 tbsp Triple sec or cointreau
  • For the Syrup

    • 50g Billington's Unrefined Golden Caster Sugar
    • 30ml Lime juice
    • 10ml Triple sec or cointreau
    • 15ml Tequila
  • For the Buttercream

    • 200g Butter (unsalted) (softened)
    • 400g Icing sugar
    • 30ml Lime juice
    • Few drops Food colouring (yellow)
    • Few drops Food colouring (green)
  • For the Decoration

    • 8 Lime slices

Utensils

  • 20cm loose bottom, deep springform tin, greased and with base and sides lined with parchment paper.

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