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.
- Temperature: 180°C/160°C Fan/Gas mark 4 oC
- Baking time:
- Serves: 14