Mai Tai Cocktail Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">300g caster sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp orange zest</li><li class="ingredients-single-item">1 tbsp lime zest</li><li class="ingredients-single-item">300g self-raising flour</li><li class="ingredients-single-item">50g ground almonds</li><li class="ingredients-single-item">120ml buttermilk</li><li class="ingredients-single-item">For the rum syrup:</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">120ml water</li><li class="ingredients-single-item">60ml dark rum (or orange juice for non-alcoholic)</li><li class="ingredients-single-item">1 tbsp lime juice</li><li class="ingredients-single-item">For the pineapple-orange filling:</li><li class="ingredients-single-item">200g fresh pineapple, finely diced</li><li class="ingredients-single-item">2 oranges, segments chopped</li><li class="ingredients-single-item">75g granulated sugar</li><li class="ingredients-single-item">1 tbsp cornflour mixed with 2 tbsp water</li><li class="ingredients-single-item">1 tbsp orange liqueur (optional)</li><li class="ingredients-single-item">For the almond-lime buttercream:</li><li class="ingredients-single-item">250g unsalted butter, softened</li><li class="ingredients-single-item">500g icing sugar, sifted</li><li class="ingredients-single-item">2 tbsp lime juice</li><li class="ingredients-single-item">1 tsp almond extract</li><li class="ingredients-single-item">2-3 tbsp double cream</li><li class="ingredients-single-item">For decoration:</li><li class="ingredients-single-item">50g toasted flaked almonds</li><li class="ingredients-single-item">Candied lime slices</li><li class="ingredients-single-item">Fresh orange zest</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">3 x 20cm (8-inch) round cake tins</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Saucepan</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (160°C fan). Grease and line three 20cm round cake tins with baking parchment. This preparation ensures your cakes will release perfectly after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, cream together the butter and sugar until pale and fluffy, about 5 minutes. This extended beating incorporates air into the mixture, which helps create a lighter, tender cake structure.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a tablespoon of the flour to stabilize it. Mix in the vanilla extract, orange zest, and lime zest until well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Sift together the self-raising flour and ground almonds. Gently fold half the dry ingredients into the butter mixture, then add the buttermilk, followed by the remaining dry ingredients. The acidity in the buttermilk will react with the raising agents in the flour to create a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Divide the batter evenly between the prepared tins and level the surfaces. Bake for 25-30 minutes until golden and a skewer inserted into the center comes out clean. The cakes should spring back when lightly touched.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the cakes bake, prepare the rum syrup. Combine sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a gentle boil, then remove from heat and stir in the rum and lime juice. Set aside to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the pineapple-orange filling, combine the diced pineapple, chopped orange segments, and sugar in a saucepan. Simmer over medium heat for 10-12 minutes until the fruits soften and release their juices. Add the cornflour slurry and cook for 2-3 minutes until thickened. Remove from heat, stir in orange liqueur if using, and allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once the cakes are baked, leave them in their tins for 10 minutes before turning out onto a wire rack. While still warm, brush each layer generously with the rum syrup. The warm cake will absorb the syrup more effectively, creating a moist, flavorful result.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the buttercream, beat the butter until very pale and creamy (about 5 minutes). Gradually add the icing sugar, beating well between additions. Mix in the lime juice and almond extract, then add enough double cream to achieve a smooth, spreadable consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the cakes are completely cool, place the first layer on a serving plate. Pipe a buttercream dam around the edge (this prevents the filling from escaping) and fill with half the pineapple-orange mixture. Place the second layer on top and repeat. Top with the final cake layer.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Cover the entire cake with a thin layer of buttercream (crumb coat) and refrigerate for 30 minutes to set. This step ensures a smooth final finish by locking in any loose crumbs.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Apply the remaining buttercream in decorative swirls, then garnish with toasted flaked almonds, candied lime slices, and orange zest. For the best flavor, allow the cake to come to room temperature before serving, which will allow the tropical flavors to fully develop.</li></ol>