SkinnyGirl Margarita Cake

In addition to the crazy amount of meat I'm preparing for the Superbowl including my Superbowl Snack Stadium, I'm also going to serve this cake of my own invention.

Usually I think of baking as a science, but recently I was in a  cooking class and the chef laid out this basic rule of baking:

• If you are adding butter, sugar and flour together, that's baking. If it holds it's shape it's a dough (like scones, bread, etc) and if it is loose, it's a batter and pour it into something ( cupcakes, a cake pan...).

This totally revolutionized my approach to baking, and so far, it's worked out pretty well.

Enter my idea for a dairy-free (due to our guests at this party) Margarita cake.

Here are my ingredients, culled from my pantry and fridge.

Ingredients for a SkinnyGirl Margarita Cake:

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 cup applesauce
• 1/4 cup lemon curd
• 1/4 cup olive oil
• 1 1/2 cups sugar
• 3 eggs
• zest and juice of 1 lemon 
• zest and juice of 1 lime (I used 2 teaspoons lime juice since I was out of limes)
• 1 teaspoon almond extract (vanilla could be substituted)
• 3 tablespoons of SkinnyGirl Margarita (white peach in my case, yum!)

The I mixed them together, poured them into a bundt pan, baked at 350 for 30 minutes, and voila, a cake was born!

For the glaze I mixed 2 tablespoons of SkinnyGirl Margarita with 1 cup of confectioner's sugar and drizzled it over the top.

Jessica

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