Cakes don't always need to be sweet, but they sure always take centre stage on the table. This Bullseye Fajita cake is perfect for when you can't decide which filling you like best, and it's perfect to serve up for a Cinco de Mayo party!
- Line a cake pan with a removable bottom with parchment paper.
- Make taco mix first. Heat oil in a saucepan over medium heat. Add diced onions and saute until just softened. Add beef mince and break apart into small bits with the back of a spoon until browned. Stir in garlic until aromatic. Add spices and salsa to the mix, cook for 2 minutes. Season with salt and pepper and set aside.
- To make chicken fajita mix, saute onions and peppers in oil over medium heat until just caramelized and softened. Stir in the tomato paste and fajita seasoning to coat the vegetables. Add in the shredded chicken and stir to coat completely. Add water to loosen and cook to heat through, a few minutes. Set aside.
- Heat a pan over medium-high heat. Add oil, sliced peppers and onions. Saute until caramelized and soft. Remove. Add the sliced steak to the pan and sear until browned. Add peppers back into the pan along with fajita seasoning. Pour in lime juice and stir to coat. Set aside.
- Add one tortilla to a cake tin and top with sliced mozzarella and ? ? cup grated cheddar topped with another tortilla and press down. Top this tortilla with the taco mince and ? ? grated cheddar cheese.
- Repeat with another quesadilla, fajita mix and mixed cheddar, another quesadilla, steak mix and cheddar cheese finishing with a quesadilla on top. Pressing down.
- Brush the top with oil.
- Bake in an oven at 180ºC for 20-30 minutes until cheese is melted through. Grill for 5 minutes until golden on top.
- Meanwhile, make guacamole; mash avocados in a bowl, add red onion, spices, lime juice and season with salt and pepper.
- Remove cake from the oven, add a ring of guacamole around the edge, followed by a ring of sour cream and finally the bullseye salsa in the middle.
- Slice and serve.