This is inspired by a spicy paloma cocktail, which consists of tequila, lime and grapefruit, often with chilli and salt.



200g butter, soft ened

180g caster sugar

1 teaspoon vanilla extract

4 free-range eggs

100g spelt, or all-purpose white flour

150g ground almonds

1 teaspoon dried chilli flakes

Zest and juice of ½ a pink grapefruit

4 tablespoons mezcal or tequila


110g icing sugar

1 teaspoon pink grapefruit zest

1 tablespoon pink grapefruit juice

1 teaspoon mezcal or tequila

Chilli salt

1 teaspoon smoked Maldon sea salt

1 teaspoon dried chilli flakes

1 teaspoon pink grapefruit zest


Fresh flowers (optional)

  1. Preheat the oven to 170C fan bake. Line a 22cm tin with baking paper.
  2. In the bowl of an electric mixer, cream the butter, sugar and vanilla until pale, light and fluffy.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. In two parts, mix in the flour, ground almonds and chilli flakes. Add the grapefruit zest and juice and the mezcal/tequila. Stop your electric mixer once all the ingredients are combined. Don’t over mix.
  5. Spoon the batter into the tin and spread out to the sides.
  6. Bake for approximately 35 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
  7. Allow the cake to cool for 10 minutes, before turning out onto a cooling rack.

For the glaze

  1. In a small bowl mix together the icing sugar, grapefruit zest and juice and mezcal/tequila. You may need to add extra icing sugar or lime juice to get the glaze to a thick, spreadable consistency.
  2. Once the cake is completely cool, spread the glaze over the top.

For the chilli salt

  1. In a separate bowl, mix together the salt, chilli flakes and grapefruit zest. Sprinkle the salt around the edge of the cake to create a ring.
  2. Serve at room temperature.
  3. Refrigerate in an airtight container for up to 3 days.