On a recent trip to Mexico, I discovered a liking for Tequila!  Recently I came across a recipe for a Gin and Tonic Cake, which I really wanted to try, but sadly I had no Gin or Tonic in the larder, just some Duty Free Tequila and a lot of Limes in the fruit bowel.  So based on the original recipe, here is my Tequila, Lime and Coconut cake.

First you will need

4 Eggs

Self Raising Flour

4 Limes

Butter

Sugar

A lined cake tin (I used a square one)

Tequila

Desiccated Coconut

Icing Sugar

Sea Salt

Now I know that it is important to use exact measurements when baking cakes, that is after all how the magic happens, so crack your eggs into a bowl and take the combined weight.  Mine were 225g.  Then add the same in weight of Flour, Sugar and Butter and mix until smooth and all the ingredients are combined.  To this, add the juice of 2 limes, and about 4 shots of Tequila.  I say about 4 shots, it depends on how boozy and flavoured you want this cake, just don’t add too much as your mixture will become too runny.

Pour this into your cake tin and place in a preheated oven (Gas Mark 5) middle shelf for about 25 minutes.  Check the cake is cooked through before removing from the oven and tin and leaving to cool completely.

Now for the icing, take about 250g icing sugar and add the juice of 2 limes and a further 4 shots of tequila.  You need to add the fluid gradually as the icing needs to be smooth, thick and just runny enough to fall off the sides of the cake.

When the cake is cooled, pour the icing into the middle of the cake and smooth out gently towards the edges.  Allow some of the icing to drizzle over the edges.

Now, halve a lime, then slice into thin slices.  In a shallow dish, combine some sugar with some salt.  I used about 1 tablespoon of Sugar and 1 Desert Spoon of crushed sea salt.  Dip your sliced limes into the mixture of salt and sugar, then arrange them artistically on your cake!

This makes a great after dinner cake!

Enjoy x

 

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