Are you a cocktail fan? What about a cake fan? Well, what could be better than combining the two with this fabulously refreshing mojito cake? This cake has a wonderfully moist sponge, plus lime buttercream and a hint of mint and rum.
For the cake
225g caster sugar
4 eggs – grab some from these guys.
225g self raising flour
50g natural yogurt – get this and your cream cheese (see below) from one of these dairies.
Lime wedges, lime zest and mint leaves.
For the syrup
The juice of three limes
100g soft brown sugar
Small bunch of mint leaves
120ml white rum – there are a number of distilleries offering a range of spirits in Dorset, take a look at what they have available.
For the buttercream
400g icing sugar
The zest of two limes
50g cream cheese
You can grab your fruit and mint leaves from one of our producers too, check here. You can also get locally churned butter and find sugar at a variety of local producers.
To start off, pre-heat your oven to 180 degrees or gas mark 4. You can then start to prepare by buttering and lining two loose-bottomed round cake tins.
Next up, put the butter and sugar in a large mixing bowl and beat for five minutes with an electric whisk or if you’re hardcore and doing it by hand until it is pale and fluffy. If you are doing this by hand, you deserve a large slice of cake when you’re done!
Add in the eggs, one at a time and then fold through the flour, grated limes and the yogurt. Once this is combined, divide the batter between the tins and bake in the centre of the oven for 30 minutes. Top tip – insert a skewer into the middle of the cake, if it comes out clean, you’re ready, if not, give it a few more minutes and keep an eye on it.
You can make a start on the syrup while the cakes are baking. Begin by putting half the lime juice and all the sugar and mint leaves into a saucepan and bring to simmer, add a little water if you need to dissolve the sugar.
Let it bubble for 10 minutes or until syrupy, take from the heat and stir through the rum and remaining lime.
Leave this to infuse for 10 minutes then strain into a bowl.
Take the cakes out of the oven and turn them out onto wire racks, put these aside to cool.
Prick the warm cakes all over with a cocktail stick and pour over the syrup, leave this to cool completely.
When the cakes are cooled, you can make the buttercream and start decorating.
Put the butter, icing sugar and lime zest in a bowl and beat with an electric whisk for 5 minutes until light and fluffy. Add in the cream cheese until just combined, don’t overbeat it or you’ll ruin the texture!
Checking the cake is completely cool, put one on a plate and spoon over one-third of the buttercream, spread it evenly across the cake and then top with the other sponge. Use the remaining icing to cover the cakes and decorate with the remaining lime, lime zest and any remaining mint leaves.
This is a cake that is really going to impress the friends over dinner, so it is worth the added effort! It can keep up to three days if you keep it refrigerated, so you can make sure there is a good amount left over for you!