PALOMA CAKE
PALOMA CAKE
Recipe
This is inspired by a spicy paloma cocktail, which consists of tequila, lime and grapefruit, often with chilli and salt.
SERVES 12
FOR THE CAKE
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
FOR THE GLAZE
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
FOR THE DECORATIONS
Fresh flowers (optional)
- Preheat the oven to 170C fan bake. Line a 22cm tin with baking paper.
- In the bowl of an electric mixer, cream the butter, sugar and vanilla until pale, light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- 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.
- Spoon the batter into the tin and spread out to the sides.
- Bake for approximately 35 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
- Allow the cake to cool for 10 minutes, before turning out onto a cooling rack.
For the glaze
- 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.
- Once the cake is completely cool, spread the glaze over the top.
For the chilli salt
- 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.
- Serve at room temperature.
- Refrigerate in an airtight container for up to 3 days.