It’s a passionate display of floral adornments, haute headwear and intricate handcrafted lace – for those who like it hot, our Spring issue’s Mexican-inspired fashion shoot is the ultimate exotic escape. Here, we take you behind the scenes – a glimpse into bridal fashion has never been full of so much flavour.
Take your guests’ tastebuds on a rollercoaster ride – spicy, zesty or sensually sweet, Mexican fare makes way for a deluge of festive flavour.
20ml lime juice
25ml triple sec
Pomegranate juice (optional)
Place ingredients in a cocktail shaker with plenty of ice, shake and pour into a glass. Add a splash of pomegranate juice for a modern twist and garnish with lime.
250g softened butter
300g caster sugar
250g dark chocolate (at least 70 percent cocoa solids)
60g flour, sifted
60g dark cocoa powder, sifted
1 ½ tsp sifted baking powder
Pinch of salt
3 large eggs; 1 egg yolk
1-2 red chillies, finely diced; chilli powder
1. Preheat oven to 180 degrees celcuis. Cream butter and sugar until pale and set aside. Gently heat 200g of the chocolate until melted.
2. Mix flour, cocoa powder, baking powder and salt in a bowl and set aside. In a different bowl, whisk together the eggs and extra yolk.
3. Add the egg mixture to the creamed butter a little at a time, beating well to stop the mixture becoming grainy.
4. Pour in the melted chocolate. Finely chop the remaining chocolate and add, along with the chillies. Mix with a metal spoon.
5. Once well combined, gently fold in the flour mixture. Pour into a greased 25cm square tin and bake for 30 minutes, or until a skewer inserted comes out clean.
6. Sprinkle with chilli powder, slice and serve.
For extra Central American styling ideas, see our Spring issue – out now!