Tequila isn’t always the first thing that comes to mind when you think “desserts,” is it? Regardless of what you’ve seen before, it’s not usually the first thing that comes to my mind either. But even before I’d polished off my very first Lemon-Glazed Madeleine sitting in a Central Market cooking classroom, I was already scheming.
How very “me”: I was sitting there, nibbling on a madeleine and drinking a glass of Proseco, all the while thinking about other food and drink.
Dessert is one of the more difficult items to fill on our (and yours?) Cinco de Mayo party menu. Our friends have eaten their fair share of margarita cupcakes and I’m really not that big of a tres leches fan. This girl’s love for moist cake is no secret among family and friends, but man – that’s a whole ‘nother level of moist.
- 3 large eggs, at room temperature
- 2/3 cup sugar
- 1/8 tsp salt
- 1 1/4 cup flour
- 1 tsp baking powder (optional)
- zest of one lime
- zest of 1/2 orange
- 9 Tbsp unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds
- For the glaze:
- 3/4 cup powdered sugar
- 1 Tbsp freshly-squeezed lime juice
- 1 Tbsp Tequila
- 1 1/2 tsp orange liqueur or orange juice