Bring some tropical sunshine into your life with this moist, fruity sponge generously doused in tequila syrup.
Mexican Tequila Tarta Recipe
- 1 pineapple, peeled, cored and cut into segments
- 200 g butter, plus 25 g extra
- 200 g brown sugar
- 4 eggs
- 175 g plain flour
- 200 g self-raising flour
- 1⁄4 tsp baking powder
- 2 tsp mixed spice
- 1 tsp freshly grated ginger 1 lime, zested
For the syrup
- 50 g salted butter
- 50 g light muscovado sugar 1 lime, zested and juiced
- 2 tbsp tequila
You will need
- 2-litre Bundt tin
1. Preheat oven to 180 C.
2. For the sponge, put a quarter of the pineapple in a food processor and blitz until smooth. With an electric beater, cream together 200 g butter and sugar until very light and airy. Slowly add the eggs, whisking well after each addition. Fold in the puréed pineapple, flours, baking powder, spice, ginger, zest and a pinch of salt – don’t worry if the mixture curdles.
3. Pour the cake batter into the prepared tin and bake for 35–40 min or until a skewer comes out clean.
4. Melt the remaining 25 g butter in a frying pan. Once bubbling, add the pineapple segments and fry for 5 min on each side, until golden and caramelised.
5. For the syrup, melt the butter and sugar over low heat. Bring to the boil for 2 min, stirring. Remove from the heat and stir through the lime juice and tequila.
6. Leave the cake in the tin to cool. Turn out, make a few holes over the surface and pour over some syrup. Arrange the golden pineapple on top, sprinkle over the lime zest and pour over extra syrup.
TIP: If you don’t have a Bundt tin, use a 23 cm round cake tin with a ramekin placed in the middle.