Strawberry Lime Margarita Cake
January 03, 2021
"From our Sunday newspaper The Sunday Times."
- Serving Size: 1 (188 g)
- Calories 245.4
- Total Fat - 3.1 g
- Saturated Fat - 1.1 g
- Cholesterol - 91.7 mg
- Sodium - 6855.4 mg
- Total Carbohydrate - 51.5 g
- Dietary Fiber - 2.6 g
- Sugars - 35.8 g
- Protein - 5.6 g
- Calcium - 107.9 mg
- Iron - 1.3 mg
- Vitamin C - 20.8 mg
- Thiamin - 0.1 mg
Preheat oven to 180°C/160°C fan forced.
Grease three 15cm (base measurement) round cake pans and line base and side with baking paper.
Sift flour, baking powder and salt into a bowl.
Reserve 3 strawberries and hull and cut remaining into 1-2cm pieces.
Use electric beaters on medium to beat sugar and eggs in a bowl for 3 minutes or until thick and creamy and then beat in milk, oil, juice and rind until combined. Reduce speed to low and add flour mixture and beat until just combined and then divide among prepared pans and smooth surface and bake for 35 minutes or until a skewer inserted into centres comes out clean and then set aside for 5 minutes to cool slightly and then turn onto a sheet of baking paper.
To make syrup, stir sugar, juice and 60 ml (1/4 cup) water in a small saucepan over medium heat until sugar dissolves and then increase heat to medium-high and bring to a simmer and then reduce heat to low and simmer for 5 minutes or until syrup thickens slightly and then remove from heat and stir in tequila and now prick warm cakes all over with a skewer and drizzle over syrup.
To make buttercream, combine egg whites and sugar in a large heatproof bowl and place over a pan of simmering water (make sure bowl doesn’t touch water) and whisk until sugar dissolves and reaches 70°C on a cook’s thermometer.
Use electric beaters on high to whisk for 10 minutes or until almost at room temp. On low speed gradually add butter, beating well after each addition, until smooth. Add tequila, juice and a pinch of salt and beat until combined.
Use colouring to tint a lime colour and transfer 1/2 cupful to a piping bag fitted with a 1 cm-wide nozzle.
Line a baking tray with paper towel and thinly slice reserved berries and arrange on tray with lime slices and gently press to remove moisture.
Use a serrated knife to trim and level top of each cake and pipe a little buttercream in centre of a serving plate and place 1 cake, base-side down, on top and spread a layer of buttercream over top of cake and pipe a ring of buttercream around edge to create a dam and fill with half the chopped strawberries and then top with second cake and repeat to make another buttercream layer and dam, and fill with remaining chopped berries and then top with remaining cake and thinly spread buttercream over top and side to create a crumb coat.
Place in the fridge for 20 minutes to chill.
Use a palette knife to spread buttercream around middle of cake and leave top and bottom thirds exposed.
Reserve a few lime slices and press remaining sliced fruit onto this buttercream layer and then spread remaining buttercream above and below fruit and use palette knife or cake scraper to smooth buttercream and top with reserved lime and extra berries.
Tips & Variations
No special items needed.