Margarita Olive Oil Cake
So, you're invited to a Cinco de Mayo party and you're not sure what to bring that is festive, fun AND unique. I give you cake! Not just any cake, but a slightly boozy concoction that looks stunning and tastes so refreshing.
For the cake:
5 room temperature eggs
1 1/4 cup sugar
1 cup extra virgin olive oil
1 lemon, zested and juiced
1 tsp pure vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
For the glaze:
1 1/2 cups powdered sugar
1/4 cup tequila
1 lime, zested and juiced
1 lime thinly sliced
Preheat oven to 350°F.
Butter a Bundt cake pan and dust with flour (or try super fine bread crumbs) and shake off the excess. Pop the pan in your fridge while you make the batter.
If you have a stand mixer... use it! In a large bowl start beating eggs and sugar gradually until they become foamy (about 3-4 minutes).
Begin adding the olive oil in a thin stream while you keep beating the mixture. It will begin to thicken.
Add the lemon zest, juice and the vanilla and mix until combined.
Add the final three dry ingredients in two parts until just mixed but don't over do it! We don't want a tough cake.
Pour your batter into the prepared cold Bundt pan and bake 50-60 minutes.
Cool on a wire rack for at least 20 minutes then carefully remove from the pan.
While your cake cools, combine the sugar, tequila, lime juice and zest in a bowl and whisk until smooth. You can add more or less sugar to get the consistency you want. I like it to pour like honey.
Pour glaze over the completely cooled cake and garnish with thin lime slices.
Items available at the Pot Rack to assist in the making of this dish:
Supreme Housewares 3.5 qt Batter Bowl
Zulay Olive Oil Stream Dispenser
PL8 Citrus Zester