Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menuopen menu
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
Mojito Cake
A delicious summer twist on your regular sponge cake, this Mojito Cake from Iced Jems is full of flavour and a definite crowd pleaser. From the mint infused sponge to the fresh lime frosting, this will leave your mouth watering and you wanting a second slice.
A delicious summer twist on your regular sponge cake, this Mojito Cake from Iced Jems is full of flavour and a definite crowd pleaser. From the mint infused sponge to the fresh lime frosting, this will leave your mouth watering and you wanting a second slice.
Prep time
45 minutes
Cooking time
45 minutes
Servings
14
Difficulty
Medium
Ingredients
For the 6” Cake
175 grams Stork
175g Light Muscavado Sugar
4 Medium Eggs
20ml Milk
175g Self Raising Flour
10 Mint Leaves (chopped)
For the Sugar Syrup
150g Light Muscavado Sugar
Juice & Zest of 2 Limes
75ml of White Rum (or water for an alcohol free version)
Few Mint Leaves to infuse
For the Frosting
300 grams Stork
600g Icing Sugar
Juice of 1/2 Lime
Green Food Colouring
Few Slices of Fresh Lime
Few Fresh Mint Leaves
Instructions
Steps
Start by making your sugar syrup, as this will need time to cool and thicken before brushing over your sponge. Place the Sugar, Juice and Zest of 2 Limes and White Rum into a saucepan and heat until bubbling and starting to reduce. Take off the heat and leave to cool and become a thick syrup. Then Cream together your Stork and Light Muscavado Sugar in a large bowl or stand mixer until smooth. Next add the eggs and Milk, mixing on a high speed if using a mixer until well combined.
For the sponge, preheat your oven to approx.160 degrees and line and grease a 6” Round Cake Tin. Next add the flour and mix again until you have a smooth thick batter that is light brown in colour. Chop your mint leaves finely, then pour into the sponge and stir through.
Pour your cake batter into your tin (make sure your tin is about 3” deep or bake it in 2 separate halves). Place in the middle of your oven and bake for approx. 45 minutes to an hour, or until a cake tester comes out clean. Turn out on a wire rack and cool.
Once cool, cut your cake into two layers, and trim the top to give it an even flat top. Spread the Sugar Syrup you made earlier over both layers using a pastry brush, being sure to give it a generous coating.
Make your frosting by mixing the Stork, Icing Sugar and Lime Juice in a large bowl or stand mixer until thick and creamy. Separate into three bowls, colour one bowl a light green and another bowl a slightly darker green.
Sandwich the two layers of cake together using a thin layer of frosting, then give your cake a crumb coat by spreading a thin layer of frosting over all the edges of the cake.
For your final decoration, spoon a layer of darker green frosting around the bottom ring of the cake, followed by a layer of lighter green and finally followed by a ring of white. Use a palette knife or scraper to smooth the edges out and blend the colours together to give an ombre effect.
Spread a layer of white frosting over the top of the cake, and finish with a few slices of fresh lime and mint leaves. This deliciously indulgent cake should only be consumed by people of 18+ years, due to the addition of alcohol.
