Remember mojito bundt cake? Well, let me introduce its distant cousin – tequila sunrise bundt cake.
Our moving date is coming closer and last weekend we organised our leaving party and invited all people without whom the life won’t be the same. It was the best picnic anyone could ask for – park, sun, friends, food and drinks. BBQs in the park is probably going to be one of the things I will miss the most about London.
It was also my 24th birthday on Sunday and this year I decided to bake a birthday cake for myself, because why not? It’s been a while since I’ve been planning to bake another boozy cake and this one hit the spot! Pair with tequila sunrise in its familiar form for an ultimate treat…
TEQUILA SUNRISE BUNDT CAKE
Grated zest of 1 orange
180ml plain yogurt
340g plain flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 bicarbonate of soda
85ml fresh orange juice
3 tablespoons granadine
3-4 tablespoons tequila
1 tablespoon very soft butter
280g icing sugar
Juice of 1/2 orange
red and yellow liquid food colouring
- Preheat oven to 180C. Grease a bundt cake pan.
- In a large bowl beat together butter, sugar and orange zest until light and fluffy. Beat in eggs one at a time, mixing after each addition. Mix in yogurt.
- In a separate bowl combine flour, salt, baking powder and bicarbonate of soda. Fold this into the butter mixture.
- Individually mix in orange juice, grenadine and tequila, mixing after each addition.
- Pour into the prepared cake pan and bake for about 50 minutes or until a toothpick inserted into the cake comes out clean.
- To prepare the icing mix together butter, icing sugar and orange juice until combined and smooth. Divide into three portions and add red and yellow food colouring to two. To make orange combine yellow and red colouring until desired tone is achieved. Pour the icing into a piping bag and decorate the cake as you wish.