RECIPE: Strawberry Margarita Buttermilk Cake with Sea Salt, Lime, Triple Sec (Tequila Optional)
My experience sort of ruined margaritas for me. So I have figured out a way to enjoy a margarita in another form, CAKE.
Cake doesn't judge.
Cake is happy. It's loyal. It's delicious.
Cake won't give my body a negative visceral reaction...like Margarita cocktails do now.
(Yes, there is a story here. I know you are curious. But I am not sharing anything but this cake recipe, complete with a fun and snappy how-to video at the bottom. )
Strawberry Lime Margarita
1 1/2 cups of flour
3/4 teaspoons of baking powder
3/4 teaspoons of baking soda
1/2 teaspoon of salt
3/4 of a stick of butter
1 cup of sugar
1 1/2 tablespoons of sea salt
1 teaspoons vanilla extract
3/4 cups of buttermilk, shaken
2 cups of fresh strawberries, hulled and sliced
2 tablespoons of sugar
1 Tbsp. tequila (optional)
1 Tbsp. of triple sec
1 Tbsp. of cornstarch
dash of salt
juice of one lime
1 teaspoon of lime zest
1/4 teaspoon of sea salt mixed with 1/2 teaspoon of sugar
1/2 cup powdered sugar and enough lime juice to make the sugar into a glaze for drizzling consistency, about 1-2 tsp.)
Preheat oven to 400°. Place rack in the middle of the oven. Spray a springform pan generously with cooking spray, and set aside.
In a small bowl whisk the flour, baking, powder soda and salt. Set aside.
In another bowl, mix the strawberries with the liquors, lime juice, zest, salt and sugar. Let the fruit macerate for at least 30 minutes but not longer than an hour. After that time, mix in the cornstarch.
With a stand mixer and a medium bowl beat the butter until creamy and then add the sugar and beat until fluffy. Add the vanilla, then the eggs until light yellow and fluffly. Turn the mixer down to low and mix the flour, alternating with the buttermilk. Spoon three-quarters of the batter into the pan. Scatter/pour the berries over the batter. Spoon the remaining quarter of the batter over the berries. Take a dull knife and marble the batter into the strawberry mixture, using curved motions. Sprinkle with the remaining salt /sugar mix on top.
Bake for about 40 to 45 minutes until golden and puffy and toothpick at the center comes out clean. Place on a cooling rack and cool in the pan for about 10 minutes. Run a dull knife along the sides and then unclip the springform pan. Drizzle with the glaze once the cake has cooled completely.