Friday, February 19, 2016
I't truly is hard to beat the original recipe, but I've played around with a few different variations and the outcome of each of them was delicious. It doesn't take away from the original, gooey, buttery flavor, it only elevates this amazing dessert.
This margarita funny cake is no different. Loaded with tons of lemon, lime and orange zest. The buttery, chewy base is the perfect platform and offset for those strong citrus flavors.
I've made a few changes from my original recipe. Instead of cake mix for the base, I've made my own but it's just as simple as opening up that box. The end result is still a thick, dense, chewy cookie that's not overly sweet and is still the ideal base for that amazing topping.
The topping on this cake is creamy, smooth, tangy and sweet. For this particular cake, I really wanted to bring the margarita flavors in strong, so I added a light sprinkle of salt over the top before baking. Once it's baked a light crispy, crunchy crust is formed and once your teeth break through that little barrier it's on to that citrus loaded custard like topping, next is that chewy, cookie base. It's not overly sweet, making it the perfect compliment to the bold, tangy flavors from the top.
Margarita Funny Cake
For the base-
4 Tbsp unsalted butter, room temperature
1 Cup powdered sugar
1 Cup flour
1 Tsp salt
For the top-
4 Oz (half a stick) cream cheese
1 1/2 Cups powdered sugar
Zest of 1 lime
Zest of 1 lemon
Zest of 1 small orange
1 Tbsp freshly squeezed orange juice
1 Tbsp margarita mix
Preheat oven to 350. Line a 9x9 pan with parchment paper, set aside.
For the base-
Place butter in a large bowl and beat until smooth. Add the powdered sugar and egg and mix until combined. Add the flour and salt and mix until incorporated, the mixture should be thick. Pour the batter in the prepared pan and press into an even layer.
For the top-
Place the cream cheese in a large bowl and beat until smooth. Add the egg and mix until incorporated. Add the powdered sugar and mix until combined. Add the lime, lemon, and orange zest, orange juice and margarita mix and beat until incorporated. Pour the batter in the pan over the base layer and spread into an even layer.
Place in the preheated oven and bake for 45 minutes to 1 hour, until the edges are golden brown and the center is just set, do not over bake. Remove from oven and allow to cool for 15 minutes in the pan. Remove from pan, transfer to cooling rack and allow to cool completely. Cut into squares and serve.
Store in an airtight container.
Recipe source: A Lynsey Original