Fajita Cake

March 24, 2017

Twisted are very pleased to inform you that cakes are finally cool again. No longer confined to your Great Auntie Mabel’s larder, these round, layered, sweet creations have been given a makeover, sexed up, and most importantly of all, you can now eat them for dinner. That’s right dudes, savory cakes are the future, and this slice of fajita-style genius should be top of your list. Make it.

  • Yields: Serves 6


3 red onions, sliced

6 bell peppers (red, yellow, orange—you decide!), sliced

5 large boneless, skinless chicken breasts

4 tbsp olive oil

2 tsp salt

3 tbsp fajita seasoning

6 large flour tortillas

235 g can of black/turtle beans, drained and rinsed

200 g tomato salsa

90 g grated Cheddar cheese

215 g soured cream, for “frosting”

sprigs of cilantro/coriander and red chili, for decoration (optional)


1Preheat the oven to 190ºC/375ºF/Gas 5.

2Pop your onions, mixed peppers, and chicken down on a large baking tray. Toss in the oil, salt, and fajita seasoning. Shove in the preheated oven for 30 minutes. Bring out and leave to cool slightly.

3Cut the chicken breasts into bite-sized pieces and set aside.

4Line a 9 ½ inch/24cm springform cake pan with baking parchment. Increase the oven temperature to 200ºC/400ºF/Gas 6.

5Warm your tortillas briefly by popping them one by one into a warm oven for 15 seconds. Place one in the base of the cake pan, then add a layer of peppers and onions, a layer of chicken, black beans, salsa, and cheese. Pop another tortilla on top and repeat the process until everything is used up.


6Fold the edges of the final tortilla in on itself to create a neat lid. Cover with foil and bake for 15 minutes.

7Uncover and leave to cool slightly, then remove from the cake pan. “Frost” the top with soured cream and decorate with cilantro/coriander and chili (if using). Marvel at your creation, then destroy.

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