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.
Cooking time45 minutes
Prep time45 minutes
Servings14 portions
Ingredients
- 175g Stork with Butter
- 175g Light Muscavado Sugar
- 4 Medium Eggs
- 20ml Milk
- 175g Self Raising Flour
- 10 Mint Leaves (chopped)
- 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
- 300g Stork with Butter
- 600g Icing Sugar
- Juice of 1/2 Lime
- Green Food Colouring
- Few Slices of Fresh Lime
- Few Fresh Mint Leaves
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- 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 with Butter 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 with Butter, 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.
