• Welcome to 101 Cookbooks, my recipe journal. I primarily feature healthy, vegetarian recipes - with the occasional sweet treat thrown in. To subscribe simply enter your email address, this way you'll never miss a recipe.

Let me start off by saying that I promise to get back to a more regular posting schedule after the holidays. I am working on a monster of a project, which you all might be interested in eventually -- and it will be done in the next couple weeks, which will of course free me up a bit.

I was making a batch of margaritas the other day -- As I was mixing up the ingredients, that distinctive smell of lime and tequila started wafting up through the air and it dawned on me that a margarita scone might be delicious ---and then I thought, how about a margarita cake?

So I started combing through all my baking books. Nothing. I went through all my files labeled 'baking' which consist of hundreds of recipes ripped or cut from various magazines. Not a thing. So I started poking around online. It seems that such a thing does exist, and that many people like to make margarita cakes. The recipe that I decided to try ran in Bon Appetit a few years back.

The cake itself had al the makings of a good margarita; a generous amount of lime, a dose of Triple Sec, and of course tequila. It was a chiffon cake so the most challenging part was getting the 8 egg whites to whip up nice and fluffy. But the baking gods were with me, and before I knew it my egg whites were billowing like fluffy clouds.

I made two tiny 7-inch margarita cakes instead of one grande bundt pan cake. I like tiny, cute cakes.

The cake came together very quickly and baked up with no problem at all. The glaze was a breeze to make and firmed right up to form a sweet but crusty topping which went perfectly with the spongy cake.

The other perk for this recipe is that it is relatively healthy as far as cakes go. A bit of oil takes the place of any butter, and the egg whites and baking powder work to give the cake its airy volume.

This would be a great spring-time party cake, all the intoxicating flavors come through beautifully with out the hangover.

mainimage=cake_margarita.jpg
From: Bon Appetit September 1999

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