I almost love any excuse to put booze into a cake, and this recipe came about as a bit of an experiment, but one that went down rather well.
We received blood oranges in our box from the Veg Box People and whilst I was tempted to play with marmalade, I was in reality really craving cake. So I combined a couple of recipe ideas into one. Lily Vanilli‘s Sweet Tooth baking book features a favourite of mine, the Margarita Drizzle Cake. Add to that blood oranges and some polenta lurking in the back of the store cupboard and a nice healthy bottle of Patron Blanco and I put two and two together.
The result is a cake not dissimilar to a Madeira cake in terms of texture, but with a sticky, sweet citrussy top, that just happens to feature a little booziness from the Tequila. In truth it’s not that alcoholic at all, but the Tequila adds just a little smoke to the citrus. Delish.
- 225g Softened butter
- 150g Light brown sugar
- 2 tbsp Lemon juice
- 1 tbsp Orange juice
- 2 Medium-sized blood oranges
- 122g Polenta (cornmeal)
- 65g Self raising flour
- 200g Caster sugar (about 1 cup)
- 4 Eggs
- 95g Greek yoghurt
- 70ml Patron Tequila Blanco
- Pre heat the oven to 180C/Gas Mark 4.
- Grease a 20cm round cake tin.
- Top and tail the oranges, then slice away the skin.
- Grate the zest from your oranges and reserve.
- Thinly slice the oranges, and arrange them in the bottom of your cake tin.
- Make the syrup - put the brown sugar, lemon juice, tequila and liqueur into a small pan.
- Stir until sugar melts, bubbles and the consistency thickens.
- Pour into the tin over the oranges.
- Mix together the reserved orange zest, polenta and flour in a bowl.
- In a separate bowl, beat together the butter and caster sugar.
- Beat in the eggs, one a time, until combined.
- Finally mix in the Greek yoghurt.
- Gently fold the the dry ingredients into the wet, and pour the batter into the tin.
- Pop into the oven.
- The cake should take 45 minutes to bake - test by inserting a skewer into the cake - if it is clean when removed, it's done.
- Let the cake cool for a while in the pan (to allow the syrup to cool).
- Run a sharp knife around the edge to loosen it, then turn it out, upside down onto a plate.
- Slice and enjoy!