Delicious Mojito Cake - Lime and Mint Loaf Cake
Delicious Mojito Cake - Lime and Mint Loaf Cake - This Mojito Cake is a simple cake made with a Lime and Mint Sugar and Syrup making for a moist, tangy, and flavourful cake that is loved by all!What’s not to love? It tastes just like a Mojito Mocktail!
Ingredients
Cake
- 15 Mint Leaves
- 225 g Caster Sugar Or Granulated Sugar
- 200 g Butter Room temperature
- 3 Limes Zest only
- 3 Eggs
- 200 g Plain Flour
- 2 teaspoon Baking Powder
- ¼ teaspoon Salt
- 2 tablespoon Sour Cream
Syrup
- 50 g Granulated Sugar
- 3 Limes Juice Only
- 3 Mint Leaves Chopped
Icing
- 85 g Icing Sugar
- 3-4 tablespoon Lime Juice
- 1 tablespoon Lime Zest
Instructions
How to make Mojito Cake
- Grease and line a 2lb loaf tin.
- Pre heat oven to180 C / 350 F.
- Combine the Sugar and the Mint leaves and place in a blender until mixed. This will create a delcious vibrant lime mint sugar.
- Cream the butter, Lime Zest and Sugar in the bowl of a stand mixer fixed with a paddle attachment for 4-5 minutes on high speed until it becomes creamy and pale and till soft peaks have formed.
- Add Eggs, one at a time beating on medium speed between each addition. Or beat together in a large mixing bowl with a wooden spoon or with an electric mixer.
- Whisk in Sour Cream.
- Sieve in Flour, Salt & baking powder and fold just until well combined.
- Pour batter into loaf tin and spread with a palette knife to even out the batter. Then place in the oven.
- Bake for 50 - 60 minutes or until a skewer inserted into the center of the cake comes out clean.
How to make Simple Syrup
- Meanwhile make the syrup by boiling lime juice, sugar and mint leaves in a medium saucepan over high heat until slightly thickened and the sugar dissolves to form a sugar syrup. This will take about 3-5 minutes.
- Once loaf is baked, poke cake all over with a toothpick or skewer and pour glaze over the top. After the loaf has cooled, carefully remove from tin to a cooling rack.
How to make the Icing Layer
- Mix Icing Sugar and Lime juice in a bowl and whisk to combine. Pour a thin layer over the cooled Cake and top with Lime Zest.
Notes
Top Tips to make Mojito Cake
Room Temperature Ingredients Make sure the ingredients are at room temperature, so that they fully combine together to form a cohesive cake batter. Fold Ingredients in slowly Once the dry ingredients are added to the batter, fold the mixture gently until just combined otherwise the cake may become dense. How to get a crack in the Cake To get a ’crack’ in the middle of the loaf cake, add softened butter to a piping bag or to a knife. Pipe into the middle of the cake or if using a knife, simply ‘slice’ into the batter. Make in another tin This cake can be baked in a Bundt tin or a round cake tin. If you want to make a sandwich cake, bake in 2 round cake tins for 30 - 40 minutes. I used a 2 lb loaf tin to make this recipe (it holds 1.1 l water). If your loaf tin is smaller, you will need to adjust the recipe and baking time. Syrup The syrup can be made up to 1 week ahead.Recipe Variations
Lime Curd - Spread over a Lime Curd before serving. Icing - Make a Butter Cream instead of Icing. Use other Citrus Flavours - Such as Lemon, Orange or Grapefruit. Vanilla - Add Vanilla Extract for a different flavour profile.Serving and Storage
Store leftovers in an airtight container for 4 - 5 days. If it is warm where you are, place the container in the fridge.Can Mojito Cake be frozen?
Let the cake cool completely, then wrap it tightly in 2 layers of plastic wrap/cling film or greaseproof paper and a layer of foil. Freeze the cake for up to 3 months. To serve, defrost in the fridge overnight.Nutrition
Calories: 385kcalCarbohydrates: 53gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 110mgSodium: 300mgPotassium: 111mgFiber: 2gSugar: 33gVitamin A: 709IUVitamin C: 14mgCalcium: 86mgIron: 2mg
Tried this recipe?Let us know how it was!