Welcome Friends welcome back to the
kitchen on last Friday's episode I I
made a lime and Tequila cake using this
uh this Patron Citron lime liqueur lime
tequila liqueur
um and lime yogurt the whole thing go
back and take a look at it at the end I
kind of used I wonder what this cake
would taste like if you grate it in some
jalapeno would it add anything to the
cake would it take the cake up that
extra Notch
um so I'm going to do it this week and I
thought it was very appropriate to do it
the next week in the schedule because
today Friday Julie and I are in Mexico
with a bunch of our viewers doing a food
tour of of Mexico City and then Oaxaca
so at this point in the week we will
actually be in Oaxaca
so we're gonna make the cake we're gonna
try it with the jalapeno so in this bowl
I have flour to that I'm adding salt
baking soda and baking powder
um
and I'll just give that a little bit of
a stir it doesn't take much there we go
together in this bowl I'm going to put
some melted butter or softened butter
doesn't have to be completely melted
and sugar
and we'll just give that a bit of a
whisk
now that mixes up real quick you don't
have to melt or soften the butter you
could just use butter and cream together
um the way you normally would for a cake
I find that with this small amount it is
massively easier to melt the butter
first so I'm going to put in an egg and
we're going to cream that into the
butter sugar mixture
by the same token you could make this an
oil cake
instead of using butter you could use
your favorite oil quite easily
so whisk that in
and then whisk in some yogurt
the yogurt makes this cake really nice
and tender
that goes in now this uses this tequila
liqueur
um and I know that I a question that I
get a lot from people is around using
alcohol in cooking
I use it in cooking I have no problem
using it in cooking because
alcohol is an incredible solvent and
what I mean by that is it it pulls
flavors it extracts flavors out and
makes them available for you to taste
and so as the best solvent as alcohol is
the best solvent it is in all of the
extracts that you buy so vanilla extract
40 alcohol
any of these little bottles of of
extract that you buy this one is lemon
but you know lemon lime almond all of
those things alcohol is the number one
ingredient around 40 percent so you if
you're baking and you're using you know
these extracts you're always putting in
uh a certain amount of alcohol and I I
don't do that to scare you and the other
thing is that a lot of people say oh it
it burns off during the baking process
it doesn't
um there have been a lot of of tests of
that over the years and what they found
was that uh after a cake is baked or
after you even after you flambe
something in a pan if you're using
alcohol in a pan for a flambe
a lot of the alcohol is still available
um if you put alcohol in water and boil
the pot
right down to the last bit of water that
boils off
there's still alcohol present it doesn't
just flash off at the beginning it
doesn't work that way
so it's always in there and that doesn't
mean to scare you or change your mind
about using alcohol or anything I just
think that you know knowledge is power
and the more that you know the better
you're going to be in the kitchen
because you know what the ingredients
are and how they work together
so I'm just zesting this lime and I'm
going to zest in more lime than I did in
the cake last week I want to sort of
bring up that flavor a little bit more
get it a little bit more pronounced than
it was so that's probably
two-thirds of a lime
and we'll mix that in actually before we
mix it in
Let's uh
let's get some of this Jalapeno in and I
don't know how much jalapeno to put in
how much jalapeno is enough how much
jalapeno is too much
so here's the thing I'm not looking for
heat I'm not looking for a piece of cake
that you put in your mouth and it burns
your mouth
um and and often people use hot peppers
that way that's what they're looking for
that's great
but you can use hot peppers
um
in a way where they bring just a slight
perception of heat
but they bring something that's you know
it's just there at the edge of your
mouth and you don't know what it is it's
there but is it there you don't know
it's an extra layer of flavor and I I
really respect Cooks who know how to use
respect chefs who know how to use hot
items in their cooking without it
burning your mouth but just adding that
extra layer
okay now
I want to juice in some of this lime
foreign
just catch any of the seeds
I think just the juice of half a lime I
think that's going to be fine so set
that aside and now we'll put in the
citrage and as I mentioned before
this is essentially
it's calling me in the middle of a show
that was Dan and Norm from the North
Brothers a couple guys that I'm uh
mentoring in the film business they've
got a production company in Whitby
called North Brothers if you need some
filming done in in Pickering Ajax would
be Oshawa give those guys a call look
them up on Instagram so where was I
this is tequila based lime liqueur
essentially the same as limoncello
except it's lime and Tequila instead of
lemon and neutral grain spirit I want
about a tablespoon of it
now
I'm thinking that just based on my
thought process
um you could just use any tequila that
you like
to get that tequila flavor and then put
in some lime extract or leave the lime
extract out and put in all of the lime
zest and maybe a little bit more lime
juice just to keep that lime flavor
not sure how it's going to turn out but
I think you could probably get away with
that so you don't have to buy the Citron
just if you don't have it
um
product I really like but I don't get to
use it on the old cook on the old not
the old on the cocktails after dark just
because it's a brand new product and it
doesn't fit with the scope of what we
were doing now I'm going to mix in the
flour mixture a little bit at a time and
that's it that's the whole idea with
these cakes for two is that
not many ingredients
um really easy method you can do it in a
bowl with a whisk
shouldn't take too long it's something
that you can stand up after supper and
say you know what I'd really like a cake
while I'm sitting watching TV tonight
and just get out a few ingredients whip
it together really quickly and get it in
the oven
I think that's gonna work
yeah I think that's going to work so
I've got a 6x6 it's buttered with a
parchment sling the oven is is preheated
to 325 and with these cakes I go back
and forth between 325 and 350.
I kind of think 325
um
gives you a little bit better control
with such a small quantity over your
baking then 350 does
but definitely 350 works as well you
just have to keep your eye on it a
little bit more so this is going to go
in the oven
I'll come back and look at it at about
the 25 minute mark
check it out and then it maybe needs
another 5-10 minutes after that
foreign
a little flecks of green in there
hint of lime
and then a little bit of a bite to it
yeah just a tiny bite you could it's
great because it's more of a tingle than
a bite
a little bit of the tequila coming
through but not much just enough
the flavors all go together really well
don't they yeah it's not a it's not like
on the tingle builds as you and it's not
okay so I've never had cake
with Jalapenos in it but I have had uh
cornbread and stuff where it's like whoa
yeah that's a lot of Jalapenos in there
it's like no that's just that's flavor
and not much else so I couldn't yeah no
that's not fair I mean but yeah
it's great cake it's got a good mix of
flavors they also need to go together
really well I didn't put in much of the
jalapeno I still probably could have
gone
maybe a little bit more
um
without without it being
hot but I'm still having flavor still
having flavor yeah
see here I am I'm going for more good
thing you only cut me a little bit okay
so we just got a little piece because we
haven't had supper yet I think this is
a great cake idea I I really like
well I know the lime one was really good
yeah and so that little twist is just
yeah I like the interplay which makes me
think about all kinds of other things
that you could put in cakes
and we'll come to that at some point
we'll come to that so I do think I do
think that you instead if you don't have
this citrogen you don't want to use that
you could use any tequila still put in a
tablespoon of the tequila bring that
tequila flavor could even stand a little
bit more just to bring a little bit more
of tequila flavor to pronounce it a
little bit more
here's the best part it's a little cake
it's a little cakey just you can do it a
bunch of times without being uh that's
it uh you know it's not it's not a huge
expense it's not terrible to have to get
through the cake you could make five or
six of these little cakes and then just
triple the recipe when you're ready and
when you're ready and put it in a bigger
cake pan
thanks for stopping by see you again
soon