Margarita Ring

Ingredients

	Unit
Satin Crème Cake Mix Plain \| Patisserie	1.000 kg
Egg	0.350 kg
Oil	0.300 kg
Water	0.205 kg
Classic Orange \| Patisserie	0.090 kg
Chopped mixed peel	0.100 kg
Lime zest	0.002 kg
Harmony Classic Neutra \| Bakery	0.500 kg
Lime juice	0.200 kg
Lime zest	0.004 kg
total	2.751

Using a planetary mixer & beater, mix the Satin Crème Cake Plain Mix, eggs, oil and water.
Peel & lime zest, mix for 1 min slow, scrape down.
Mix for 3 mins on medium.
Deposit the batter into a greast bundt tin at 700g, bake at 160˚C for 30-35 mins.
Combine the glaze ingredients & mix to 85°C.
Glaze the cooled cake and sprinkle with sugar nibs.