Name: Mojito Cake
Yield: 5 to 10
Ingredients: 250 g Butter; 150 g Fairtrade Tate & Lyle Golden Caster Cane Sugar; 100 g Lyle’s Golden Syrup; 4 Large eggs; 250 g Self raising flour; 50 g Ground almonds; 2 Lime; 60 ml White rum; 40 ml Lime juice; 90 g Fairtrade Tate & Lyle Golden Caster Sugar; 10 - 15 Mint leaves; 200 g Butter; 450 g Tate & Lyle Fairtrade Icing Cane Sugar; 30 ml Lime juice; 15 ml White rum; 1 Lime; 1 Lime; Mint leaves; 8 Blackberries

Mojito Cake

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Prep

50 mins

Bake

30 mins

Serves

5 to 10

Difficulty

Hard

About

This Mojito cake is a tantalizing dessert that combines the refreshing flavours of lime, mint, and rum into a culinary delight. With its moist sponge layers infused with a hint of rum and mint, topped with a zesty lime frosting, this cake is the perfect treat to indulge in. Get ready to embark on a sensory journey that captures the essence of the classic mojito cocktail in a delectable cake form.

made using

Lyle’s Golden Syrup Bottle 325g

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summer Hard Cakes And Cupcakes 5 to 10

Instructions

Ingredients

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To make the sponge:

Step 1

Preheat the oven to 180°C/160°C fan, Gas Mark 4. Lightly grease 2 x 8 inch round cake tins with butter and line the bottom of each with baking paper.

Step 2

Cream the butter and sugar together until pale and fluffy, this should take about 2 minutes. Then add Lyle’s Golden Syrup and combine.

Step 3

Gradually add the eggs, mixing well after each addition. Scrape the sides and the bottom of the mixing bowl as and when needed.

Step 4

Add the flour and ground almonds and mix again until combined, then fold in the lime zest.

Step 5

Divide the batter between the cake tins and smooth out the top with the back of the spoon or spatula. Place in the oven and bake for 25- 30 minutes, until golden brown and toothpick inserted in the middle comes out clean.

Step 6

Remove from the oven and set aside.

To make the drizzle:

Step 1

Put all of the ingredients into a small saucepan over a medium heat, and cook until all the sugar has dissolved. Turn the heat up to high, and allow to boil for a couple of minutes. Remove from the heat and set aside to cool.

Step 2

Once the cakes are baked, discard the mint leaves from the drizzle mixture, and use a toothpick or a skewer to poke a few holes in each cake. Drizzle the syrup over both sponges, and allow them to cool in their tins for 10-15 minutes, then transfer to a cooling rack to cool completely.

To make buttercream:

Step 1

Place the butter in a bowl of an electric mixer and beat until pale and fluffy, this should take about 2-3 minutes.

Step 2

Add the icing sugar in two additions, mixing well after each addition. Then add the lime juice and white rum and mix to combine.

To assemble the cake:

Step 1

Using a serrated knife, cut the domed top off of each sponge. Place one of the sponges onto a plate or a cake stand. Top it with a layer of buttercream, then place the other sponge on top.

Step 2

Use the remaining buttercream to ice the sides and the top of the cake.

Step 3

Decorate the iced cake with lime wedges, fresh mint, and blackberries (optional).

Step 4

Slice and enjoy!