Paloma 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">400g granulated sugar</li> <li class="ingredients-single-item">4 large eggs, room temperature</li> <li class="ingredients-single-item">2 tbsp grapefruit zest</li> <li class="ingredients-single-item">1 tbsp lime zest</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">30ml tequila blanco</li> <li class="ingredients-single-item">300g all-purpose flour</li> <li class="ingredients-single-item">2 tsp baking powder</li> <li class="ingredients-single-item">1/2 tsp baking soda</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">120ml fresh pink grapefruit juice</li> <li class="ingredients-single-item">120ml buttermilk</li> <li class="ingredients-single-item">For the tequila soak:</li> <li class="ingredients-single-item">60ml fresh grapefruit juice</li> <li class="ingredients-single-item">45ml tequila blanco</li> <li class="ingredients-single-item">50g granulated sugar</li> <li class="ingredients-single-item">For the grapefruit glaze:</li> <li class="ingredients-single-item">200g powdered sugar</li> <li class="ingredients-single-item">3-4 tbsp fresh pink grapefruit juice</li> <li class="ingredients-single-item">15ml tequila blanco</li> <li class="ingredients-single-item">1/2 tsp flaky sea salt, plus extra for garnish</li> <li class="ingredients-single-item">Pink or red food coloring (optional)</li> <li class="ingredients-single-item">For decoration:</li> <li class="ingredients-single-item">Candied grapefruit slices (optional)</li> <li class="ingredients-single-item">Lime zest</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">25cm (10-inch) bundt pan</li> <li class="equipment-single-item">Stand mixer with paddle attachment</li> <li class="equipment-single-item">Microplane or zester</li> <li class="equipment-single-item">Citrus juicer</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 175°C (350°F). Generously grease a 25cm bundt pan with butter and dust with flour, tapping out any excess. This careful preparation ensures your cake releases perfectly after baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a separate small bowl, combine the grapefruit juice and buttermilk. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 5-6 minutes until very light and fluffy. This extended creaming creates tiny air pockets that give your cake lift and a tender crumb. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add eggs one at a time, beating well after each addition. Scrape down the bowl frequently to ensure even mixing. Mix in the grapefruit zest, lime zest, vanilla extract, and tequila until well combined. The alcohol will mostly evaporate during baking, leaving behind the distinctive tequila flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Reduce mixer speed to low and add the dry ingredients in three parts, alternating with the grapefruit-buttermilk mixture, beginning and ending with dry ingredients. Mix just until combined after each addition - overmixing will develop gluten and make your cake tough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Pour the batter into the prepared bundt pan and smooth the top. Tap the pan firmly on the counter several times to remove air bubbles. Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> While the cake bakes, prepare the tequila soak by combining the grapefruit juice, tequila, and sugar in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves completely. Remove from heat and set aside. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> When the cake is done, allow it to cool in the pan for exactly 10 minutes - this timing is crucial as the cake needs to be warm but set enough to handle. Turn it out onto a wire rack placed over a baking sheet to catch drips. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> While the cake is still warm, brush the entire surface generously with the tequila soak, allowing it to absorb between applications. Take your time with this step - the warm cake will draw the flavorful soak deep into its structure. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Allow the cake to cool completely before applying the glaze, at least 2 hours. This patience ensures the glaze sets properly rather than being absorbed into the cake. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> For the glaze, whisk together the powdered sugar, grapefruit juice, tequila, and sea salt until smooth. Add food coloring if using, aiming for a pale pink reminiscent of a Paloma cocktail. The glaze should be thick but pourable - adjust with more juice or sugar as needed. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Pour the glaze over the cooled cake, allowing it to drip naturally down the sides. While the glaze is still wet, sprinkle with additional flaky sea salt and lime zest. Add candied grapefruit slices if using. Let the glaze set for at least 30 minutes before serving. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Store the cake at room temperature under a cake dome for up to 3 days. The flavors will actually intensify after the first day as the tequila and citrus notes meld together beautifully. </li> </ol>