There is something about the salty sour sweet boozy goodness that is a margarita…
The tantalising marriage of lime, tequila, cointreau with a touch of sugar syrup rounded off perfectly with a salted rim- bliss on a hot afternoon especially if its blended with ice to a delicious slushy consistency.. Droooooool just thinking about it
I have a beautiful friend who is having a big birthday soon- not just a party, a dress up party!! I am so excited! I LOVE dress up parties- so does Mr Lid- just proves we were meant to be.
It is a Mexican theme (in an Italian restaurant) I already have a costume in the dress up box- a couple of new years ago we had a Senior & Senorita party and I got a lovely red and black lacy number- but I am not sure I want to wear a dress that is more suited to a hot summers eve- not a 10 degree winters night.
After thinking long and hard and being inspired by some amazing fake flowers, I spent last night crafting away making a Frida Kahalo inspired head band and with a bit of luck, drawing on a mono-brow tomorrow night I will be transformed… and after some crafty sewing Mr Lid will be the most handsome Third Amigo.
I digress, I am making the cake- for my friends birthday-I am thinking Mexican chocolate with lots of spices and a bit of a punch of chilli, and a margarita cake!
So here it is a moist Citrus cake soaked with a margarita syrup- with lots of fresh lime and a good gold tequila, you will just have to keep an eye out for the Chilli Chocolate Cake recipe
Moist Margarita syrup cake
1 tsp Baking Powder
1 tsp Baking Soda
305g Plain Yoghurt (I like a thick greek yoghurt)
2 Limes Zested
155g Hot Tequila (or Boiling Hot water with Tequila essence- found at home brew shops)
Combine all the dry ingredients, add in the wet ingredients except the hot Tequila/water, mix till most of the drys are incorporated. Next pour in the Hot Tequila/water and mix well till there are no lumps and the batter is smooth.
Pour into a paper lined 8 inch tin. Bake 140c , check at 2 hours – it is done when a skewer comes out clean.
Once out of the oven poke the skewer into the cake all over around 30-50 times.
Lime and Tequila Syrup
200g Caster Sugar
100g Fresh lime juice
Mix sugar and tequila and heat till dissolved, Add the fresh Lime juice last.
Spoon Warm Syrup over the warm cake- you might not need all the syrup.
White Chocolate and Lime Swiss Meringue Buttercream:
150g Egg whites, about 5 eggs
250 g Caster Sugar
340 g Butter, cut into cubes at room temperature- not too soft
Juice and zest 4 Limes
Pinch of salt
300g White Chocolate- melted and cooled
Melt chocolate in a bain marie (i use a heat-proof glass bowl over a small saucepan) and set aside to cool- This could also be done in the microwave.
Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, whisk until the sugar has completely dissolved and the egg whites are hot to touch.
With the whisk attachment of your mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). Don’t begin adding butter until the bottom of the bowl feels neutral, and not warm.
Add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). If the mixture is too runny, refrigerate for about 15 minutes and continue mixing until it comes together. Add Lime juice, zest and salt, continuing to beat on low speed until well combined.
Add cooled chocolate, and blend until combined.
You can add some Tequila to the Buttercream for and extra punch.