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.
To make the sponge:
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.
Cream the butter and sugar together until pale and fluffy, this should take about 2 minutes. Then add Lyle’s Golden Syrup and combine.
Gradually add the eggs, mixing well after each addition. Scrape the sides and the bottom of the mixing bowl as and when needed.
Add the flour and ground almonds and mix again until combined, then fold in the lime zest.
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.
Remove from the oven and set aside.
To make the drizzle:
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.
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:
Place the butter in a bowl of an electric mixer and beat until pale and fluffy, this should take about 2-3 minutes.
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:
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.
Use the remaining buttercream to ice the sides and the top of the cake.
Decorate the iced cake with lime wedges, fresh mint, and blackberries (optional).
Slice and enjoy!
Ingredients – 7 items
For the sponge:
Fairtrade Tate & Lyle Golden Caster Cane Sugar
Lyle’s Golden Syrup
Self raising flour
zest only (reserve the juice for the drizzle)
For the drizzle:
Fairtrade Tate & Lyle Golden Caster Sugar
For the buttercream:
Tate & Lyle Fairtrade Icing Cane Sugar
(cut into 8 wedges)
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