Description
A savory layered cake that blends classic fajita flavors with a fluffy cake texture, topped with melted cheese and fresh guacamole, perfect for a festive Cinco de Mayo celebration.
Ingredients
Scale
- 2 tsp oil
- ½ onion, diced
- 400g beef mince
- 2 garlic cloves, minced
- 1 tsp cumin powder
- 1 tsp paprika
- 1 tsp chili powder
- ¼ cup salsa
- Salt and pepper to taste
- 2 tsp oil
- ½ onion, diced
- 1 cup diced mixed peppers
- 2 tsp fajita seasoning
- 2 chicken breasts, cooked, shredded
- 2 tbsp tomato paste
- 2 tbsp water
- ½ onion, sliced
- 1 cup sliced mixed peppers
- 2 rump steaks, thinly sliced
- 2 tsp fajita seasoning
- 2 tsp lime juice
- 3 ripe avocados
- 1 small red onion, finely chopped
- 1 tbsp finely chopped coriander
- ½ tsp cumin powder
- ¼ tsp chilli powder
- Juice of 2 limes
- Salt and pepper to taste
- 8 large tortilla wraps
- 1 cup sliced mozzarella
- 1 cup grated cheddar cheese
- ½ cup grated mixed cheddar cheese
- ½ cup salsa
- ½ cup sour cream
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup milk
- 3 large eggs
- ½ cup melted butter
Instructions
- Preheat oven to 350°F (175°C) and grease a 9‑inch round cake pan.
- In a bowl whisk together flour, baking powder, and salt.
- In another bowl beat eggs with milk, melted butter, and a pinch of salt until smooth.
- Combine wet and dry ingredients, mixing until just incorporated.
- Pour batter into the prepared pan and bake for 25 minutes, then let cool completely.
- While the cake bakes, heat 2 tsp oil in a skillet, add diced onion and garlic, sauté, then add beef mince, cumin, paprika, chili powder, and salsa; season with salt and pepper and cook until browned.
- In a separate skillet heat 2 tsp oil, add another diced onion and fajita seasoning, then stir‑fry diced peppers, shredded chicken, tomato paste, and water until heated through.
- In a third skillet sauté sliced onion and mixed peppers with fajita seasoning and lime juice, then add thinly sliced rump steak and cook until just done.
- Mash the avocados in a bowl, fold in chopped red onion, coriander, cumin, chili powder, lime juice, salt, and pepper to make guacamole.
- Slice the cooled cake horizontally into three even layers.
- Spread a layer of guacamole on the bottom cake layer, then add a layer of the taco‑mix beef, followed by shredded mozzarella and a sprinkle of cheddar and mixed cheddar cheese.
- Place the next cake layer, add the chicken fajita mixture, more cheese, then the steak fajita mixture, and top with the final cake layer; finish with a dollop of salsa, sour cream, and a few tortilla strips for garnish.
Notes
Serve warm with extra lime wedges and optional hot sauce for added heat.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (1/6 cake)
- Calories: 650 kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 120mg
Keywords: Cinco de Mayo,Fajita Cake,Mexican Fusion,Savory Cake