So here we go...
Margarita-Syrup Cake
190g Butter
225g Sugar
350g Yoghurt
3 tbsp Tequila
4 Eggs
Zest of a lime
150g Self-raising flour
75g Semolina (go for the kind that is not too fine but don't go for the kind that is made from durum wheat.....)
75g Polenta
11/2 tsp Baking powder
75g Ground almonds
125g Sugar
Juice and zest of a lime
Juice of half an orange
6 tbsp Tequila
4 tbsp Cointreau
Preheat your oven to 180 degrees and get out you 26cm springform tin, you'll want it lined with baking parchment but I wouldn't bother greasing it.
Cream the butter and the sugar together (if you're using an electric mixer that should probably take just under 5 minutes at a medium speed), mix in the yoghurt, tequila, egg yolks and the lime zest and give it another minute till it's all mixed in.
Add the dry ingredients and stir it until it's all well combined.
Whisk the egg whites in a separate bowl until you have those lovely peaks forming. I find if I add a pinch of salt this tends to be a lot quicker (not sure whether that's just superstition).
Anyhow....mix in about a third of the egg whites into the batter and make sure it's all well mixed in, then you fold in the rest of the egg whites. Apparently, if you mix in about a third of the egg whites with the batter the folding in is a lot easier (seems to do the job for me).
Once you have a lovely batter, pour it into the tin and bake it for something between 50 and 60 minutes.
Once you've taken the cake out of the oven and you are enjoying the most amazing smell in your kitchen you mix the sugar and the juice over a low heat until the sugar is fully dissolved. Take the syrup off the heat and add the tequila and the Cointreau and then you poke your lovely cake with a skewer....I know, it's a bit depressing to do that....but you'll get over it the second you pour the syrup over the cake and it all gets absorbed into the cake.
The syrup recipe is a bit more than you need but trust me, there won't be anything going to waste :)
