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Strawberry lime margarita cake recipe
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Prep Time:
80 minutes
Cook Time:
45 minutes
Total Time:
125 minutes
Indulgent strawberry margarita cake for adult birthdays, with tequila-infused syrup.
Ingredients:
  • 300g (2 cups) plain flour
  • 7.00 gm baking powder
  • 2.40 gm table salt
  • 250g fresh strawberries, plus extra, halved, to decorate
  • 315g (1 1/2 cups) caster sugar
  • 2 eggs
  • 250ml (1 cup) milk
  • 185ml (3/4 cup) vegetable oil
  • 84.00 gm fresh lime juice
  • 40.00 ml finely grated lime rind
  • 3 limes, thinly sliced
  • 100g (1/2 cup) caster sugar
  • 60ml (1/4 cup) tequila
  • 5 egg whites
  • 270g (1 1/4 cups) caster sugar
  • 340g unsalted butter, chopped, at room temperature
  • 100ml tequila
  • 21.00 gm fresh lime juice
  • Green and yellow gel food colouring, to tint
Instructions:
  • Preheat your oven to 180°C/160°C fan forced. Grease three 15cm round cake pans and line the base and sides with baking paper. In a bowl, sift together the flour, baking powder, and salt. Keep 3 strawberries whole and remove the stems, then cut the rest into 1-2cm pieces.
  • In a bowl, use electric beaters on medium speed to blend sugar and eggs for 3 minutes until they become thick and creamy. Incorporate milk, oil, juice, and rind until well combined. Reduce speed to low, then add the flour mixture and beat until just combined. Divide the batter among prepared pans, smooth the surface, and bake for 35 minutes or until a skewer inserted into the centers comes out clean. Allow to cool for 5 minutes before turning out onto a sheet of baking paper.
  • In a small saucepan, combine sugar, juice, and 60ml (1 ⁄4 cup) water. Stir over medium heat until sugar dissolves. Increase heat and bring to a simmer. Reduce heat to low and simmer for 5 minutes until slightly thickened. Remove from heat, stir in tequila, then drizzle over warm cakes pierced with a skewer.
  • Combine egg whites and sugar in a heatproof bowl over simmering water, whisking until sugar dissolves and reaches 70°C. Use electric beaters on high for 10 minutes until almost room temp. Beat in butter gradually on low speed until smooth. Add tequila, juice, salt, and tint with coloring. Transfer 1⁄2 cup to piping bag with 1cm nozzle.
  • Prepare the baking tray by lining it with paper towel. Slice the reserved berries thinly and arrange them on the tray along with the lime slices. Gently press down to remove any excess moisture.
  • Trim and level the top of each cake using a serrated knife. Pipe a small amount of buttercream in the center of a serving plate. Place one cake, base-side down, on top. Spread a layer of buttercream over the cake. Pipe a ring of buttercream around the edge to create a dam. Fill with half of the chopped strawberries. Add the second cake on top. Repeat the process to create another buttercream layer and dam, and fill with the remaining chopped berries. Add the final cake on top. Lightly spread buttercream over the top and sides to create a crumb coat. Chill in the fridge for 20 minutes.
  • Take the palette knife to gently spread the buttercream over the middle of the cake, leaving the top and bottom thirds uncovered. Keep a few lime slices aside. Press the rest of the sliced fruit onto the buttercream layer. Spread the rest of the buttercream above and below the fruit. Use a palette knife or cake scraper to make the buttercream smooth. Finish by topping it with the reserved lime slices and extra berries.

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