Tuesday 21 July 2015

Margarita Bundt Cake

Margarita Bundt Cake
Two things I love:
  1. Baking for other people
  2. A baking challenge

This here cake hit both criteria. My lovely friend Lee's dad is a fan of the bundt. Who's dad isn't to be fair? I'd taken him a slab of my Chocolate Honeycomb Bundt Cake the other week, which had set his mind thinking of what other cakes I could concoct. I told him to think of anything, and I would deliver. My brief? A margarita cocktail flavoured bundt cake. I relished this challenge!

    Margarita Bundt Cake
  • 225g butter
  • 450g golden caster sugar
  • 4 medium eggs
  • 375g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 250ml lemon and lime yogurt
  • 1 tbsp lime juice
  • Zest of two limes
  • A couple of drops of orange extract
  • 1 shot of decent tequila
  • Green food colouring gel
  • 300g icing sugar
  • A sachet/can of ready made margarita cocktail (I used the ones you can freeze)
  • Sugar pearls (optional)
  • Naff decorations! (essential...)

  1. Preheat the oven to gas 3/160 c
  2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray/melted butter and dust with flour. 
  3. Cream the butter and sugar until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. 
  5. In a separate bowl, measure out the flour, bicarbonate of soda and salt.
  6. Pour the yoghurt into a jug and mix in the lime juice, zest, orange extract and tequila.
  7. Sift in a third of the flour mix followed by half the yoghurt mix. 
  8. Repeat this until everything is combined. 
  9. Give everything a quick mix on a low speed for about 10 seconds.
  10. Remove about 6 tbsp of the mix and add a little green food gel.
  11. Pour half of the plain coloured mix into your prepared tin. 
  12. Cover with the green mix.
  13. Top that with the rest of the plain mix. 
  14. Bake in the centre of the oven for about 1 hour 20 minutes or until a skewer comes out clean. 
  15. Leave the cake to cool for ten minutes before removing from the tin.
  16. When completely cold, mix the icing sugar with enough of the ready made margarita cocktail to make a runny glaze, and tip over the cake.
  17. Just before serving (and ideally whilst the icing is still slightly wet), pop a few sugar pearls around the base of the cake, just like you would coat your margarita glass rim with sugar.
  18. Decorate with as much naff stuff as your heart desires... 
Where to buy this stuff:
Cake Release
Nordic Ware Chiffon Bundt Tin
Pearl Sugar
Cocktail Umbrellas
Pink Paper Straws

Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.
Please see my Creative Commons Copyright information for more details. Thank you.

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