• 12servings
  • 70minutes
  • 440calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsH, C
MineralsFluorine, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. oil spray

  2. 520g sponge cake mix

  3. 2 tablespoons grated orange zest

  4. 100g vanilla flavoured instant dessert mix

  5. 4 eggs

  6. 75ml vegetable oil

  7. 175ml margarita mixer

  8. 4 tablespoons lime juice

  9. 4 tablespoons tequila

  10. 300g icing sugar

  11. 1 tablespoon tequila

  12. 2 tablespoons triple sec

  13. 2 limes, juiced

  14. 1 lime, zested

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C / Gas 4. Spray a 2 litre fluted tube cake tin with oil spray that contains flour and brush the spray into the grooves of the tin with a pastry brush. Spray 1 more light coating of oil spray and invert the tin to let any excess oil drip out.

  2. In a mixing bowl, beat together the sponge cake mix, orange zest, vanilla dessert mix, eggs, vegetable oil, margarita mixer, lime juice, tequila and triple sec until thoroughly combined. Fold in the grated zest of 1 lime and pour the batter into the prepared tin. Use a spatula to fill grooves of the pan with batter and tap the filled cake tin to remove air pockets.

  3. Bake in the preheated oven until a skewer inserted into the centre of the cake comes out clean, about 45 minutes.

  4. Cool the cake in the tin on a rack for 10 minutes, shake it a couple of times to help the sides release and slide a thin silicone or nylon spatula between the cake and the tin. Place a serving plate over the top of the cake tin and invert the tin to slide the cake onto the serving plate. Allow the cake to finish cooling.

  5. Make a thin glaze by mixing together icing sugar, 1 tablespoon of tequila, 2 tablespoons of triple sec, juice of 2 limes and grated zest of 1 lime. Drizzle the glaze decoratively over the cake, let the glaze set for a few minutes to harden and slice.


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