According to Wikipedia the “Caipiroska is a form of Caipirinha prepared with vodka instead of the usual cachaça.” If you’ve been around a while, you’ll know it’s also my drink of choice whenever I go out. The simple combination of lime, vodka and sugar just works.
For me, the perfect Caipiroska has a little crunch of undissolved sugar, the tart bite of lime and the subtle warmth of vodka. When the Clandestine Cake Club had a ‘decadence’ theme I knew I just had to come up with this cocktail-in-a-cake!
While it uses a bit of vodka – the flavour is not over powering and the lime in the glaze gives that delicious tartness. The crunch comes from two places, sprinkling sugar over the batter before it goes in the oven, and the glaze that’s poured over when it’s warm.
Here, I’ll show you.
Start by juicing and zesting your limes. Zest first, then juice – it means no waste!
Mix up the flour combination, the liquid combination and set them aside. It’s not a pretty picture.
Now it’s time for the Butter & Sugar’s regular appearance. Light and fluffy is what we’re after! Add your eggs and vanilla too.
As with a lot of cakes – you alternate the dry and wet ingredients until they’re just combined. Spoon it into a pan & sprinkle with raw sugar.
Pop it in the oven & while you’re waiting, make the vodka glaze. Vodka, sugar & lime juice. Delicious!
When the cake comes out of the oven, poke holes in it like crazy, then spoon the glaze over. It will look sweet and glassy and delectable!
Yum! The glaze soaks into the cake, the sugar crusts onto the top giving that perfect little crunch as you bite into it and the lime in all components just brightens the whole thing up. I am really pleased with how it turned out!
Adapted from this Gin & Tonic Cake
- 400g plain flour
- 2 t baking powder
- 1/4 t salt
- 250g unsalted butter, at room temperature
- 350g c granulated sugar
- 4 large eggs
- 2 t vanilla extract
- 1 1/2 T grated lime zest (about 3 regular limes)
- 1/4 C vodka
- 1/4 C milk
- juice of 1 lime
- 3 T raw sugar
- 200g icing sugar
- 5 T vodka
- juice of 1 lime
- Preheat your oven to 175/180 degrees C and grease/line a 9in x 13in baking dish (slice tray).
- Mix your flour, salt and baking powder and set aside.
- Zest your limes and set aside 1 1/2 T for the cake mix and the rest for your topping.
- Juice your limes, put the juice of one in a pouring jug/bowl with the milk & vodka.
- Save the rest for the glaze.
- Beat your butter and sugar until they are light and fluffy. This should take a few minutes, depending on your mixer.
- Add your eggs, one at a time, making sure it’s fully incorporated before adding the next one.
- Add in your vanilla too.
- Add half of the milk/vodka/juice mixture and mix til combined (make sure your beater is on low!)
- Add half the dry ingredients and mix until just combined, then repeat with the last half of your wet and dry ingredients.
- Spoon the mixture into your prepared pan & sprinkle the top liberally with raw sugar.
- Pop it in the oven to bake for 30-35 minutes. When the skewer comes out clean, it’s done (a few moist crumbs are ok too).
- When it comes out, poke the top (a lot) with a skewer.
- Combine vodka, lime juice and icing sugar.
- When the cake has been thoroughly pockmarked, spoon the glaze over the top, making sure to get it all over the cake.
- Serve warm
- Whip your cream until firm peaks, not too soft, you want them to hold their shape.
- Spoon the whipped cream onto the thoroughly cooled cake and spread over evenly.
- Top it off with the lime zest and serve.
You could probably skip the cream and serve this warm, maybe with the cream on the side, or ice cream. Go crazy!