Tequila Mockingbird Cake:
a coconut tres leches (3 milks) cake with chilli caramel shards, pipettes of tequila, lime and cardamom bitters, plus toasted coconut crunchies coated in dark chocolate with dehydrated lime zest dust.
Made by Kate Packwood of Wild Flour Bakery and every bit as stunning as it sounds.
You’d have to admire a food culture that can inspire something like the Tequila Mockingbird Cake (and if you’re wondering just which culture that might be, the tequila is a rather large clue).
This very Mexican dessert – as interpreted by the exceptionally talented Kate Packwood of Wild Flour Bakery – featured at an equally Mexican party hosted by Lily Ramirez-Foran to mark the re-launch, this week, of her Mexican Cook blog. There was molé, there were margaritas and, given the current heat wave, there was even a bit of Mexican weather too. More to the point, though, there were pickled potatoes.
Pickled Potatoes. Made by me.
Whaddya Sayin’?