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

Method

  • 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.