Margarita Cake
Discover an explosion of flavor with this Margarita sponge cake — a delicious mash-up of the classic dessert and the beloved cocktail. Soaked in a tequila-lime syrup and finished with a zingy lime glaze, every slice delivers a citrusy kick.
Ingredients
For the sponge cake batter:
- 120 g butter room temperature
- 150 g sugar
- 3 eggs
- 180 g white flour
- ½ teaspoon baking powder
- 1 tablespoon lime peel grated
- 80 ml Greek yogurt
For the syrup:
- 2 tablespoons tequila
- 50 ml lime juice
- 2 tablespoons powdered sugar
For the glaze:
- 6 tablespoons powdered sugar
- juice from 1 lime
- 2-4 drops green food coloring optional
For decoration:
- ½ teaspoon coarse sea salt
- lime flavored jellies optional
Instructions
- Preheat the oven to 180°C.
- In a bowl, use an electric whisk to beat the butter and sugar until light and foamy.
- Gradually add the eggs, one at a time. Then add the flour, baking powder, grated lime peel, and yogurt. Mix thoroughly until you achieve a smooth and consistent batter.
- Transfer the batter into a greased baking dish and place it in the preheated oven. Bake for 35-40 minutes, or until the cake turns golden brown and passes the toothpick test.
- While the cake is still warm, combine the tequila, lime juice, and powdered sugar in a saucepan. Heat the mixture until the sugar dissolves, forming a syrup. Drizzle the warm cake with the syrup.
- In a small bowl, stir together the ingredients for the glaze, adding a spoonful of water as needed to achieve the desired consistency.
- Once the cake has cooled, spread the glaze evenly over the top. Sprinkle with coarse salt for an added touch of flavor, and decorate with jellies to enhance its visual appeal.
Notes
Drizzle the tequila-lime syrup over the cake while it is still warm so it soaks in, then wait until the cake has fully cooled before spreading on the lime glaze. Store covered at room temperature for up to 3 days.