Tropical Mezcal Mini Cakes

(ovo-lacto, gluten-free)

I’ve developed an absolute fascination with mezcal. Technically, mezcal is a broad category of all spirits derived from the agave plant, but the tequila that comes from the blue agave (Agave tequilana) is only one small portion of the mezcal universe. I am more interested in the smokey mezcals that come from the maguey (common name) espadin (Agave augustifolia). Unlike the bright citrusy tequilas that are made by steaming the piña heart of the agave plant, espadin piñas are roasted in a fire pit before they are crushed and fermented. This gives these mezcals a complex smokey flavor that can only be described as the universe stroking the base of one’s neck while whispering, “shhh…it’s all good.”

I developed this cake recipe to showcase mezcal in a tropical fruit setting. Technically, the cakes can be baked in a muffin pan or a full cake pan, but the mini cake pan creates a fancy-looking single serving dessert. Adding shaved coconut to the top gives a decorative finish to the dessert, but it can also be served with nothing but the sauce, as shown in the picture. Like all my recipes these days, the cake is gluten free. I haven’t developed a vegan redux yet, but I’ll get to work on it soon.

The alcohol content in the syrup can be adjusted to one’s personal taste. Cooking off all the alcohol gives teetotaling friends a slightly smokey tropical treat. Adding the mezcal at the end of the cooking process creates a boozier indulgence.

INGREDIENTS

Cake

• 6½ ounces gluten-free all purpose baking flour
• 1 teaspoon baking powder
• ½ teaspoon xanthan gum (if not in flour)
• ½ teaspoon salt
• ⅛ teaspoon baking soda
• 2 eggs
• 2 teaspoons vanilla
• ½ cup granulated sugar
• ¼ cup brown sugar
• ¾ cup full fat coconut milk
• 8 ounce can crushed pineapple in juice, drained and juice reserved
• 1 tablespoon mezcal

Syrup

• ¼ cup butter or margarine
• 1 cup sugar
• ½ cup reserved pineapple juice
• 2 tablespoons mezcal

INSTRUCTIONS

1. Preheat oven to 325°F. Grease a 12-well mini square baking pan with vegetable shortening or oil.
2. In large mixing bowl, whisk together baking flour, baking powder, xanthan gum, salt, and baking soda.
3. In separate bowl, whisk together eggs, vanilla, sugars, coconut milk, pineapple, and mezcal.
4. Add liquid ingredients to dry ingredients and beat with electric mixer about 5 minutes, until everything is well mixed.
5. Pour cake into 10-12 wells of the cake pan (depending on the size you want), and bake in the preheated oven for about 30 minutes, or until a test toothpick comes out clean.
6. While cake is baking, make the syrup. In a sauce pan, melt the butter over a medium heat. Stir in sugar, reserved pineapple juice, and mezcal. If pineapple juice does not make a half cup, add water up to a half cup.
7. Cook sauce on low boil for five minutes, stirring constantly. Remove from heat and let cool. To make a boozier sauce, add the mezcal at the very end of the boil.
8. Pour 2-4 tablespoons of sauce over each cake. Decorate top of each cake with coconut shavings, maraschino cherries, candy sprinkles, or any other topping of choice.