MOJITO CAKE
Turn your favourite cocktail into a dessert with this mojito cake made with a lime, mint and white rum syrup and lime buttercream. It's a perfect party cake
Provided by Esther Clark
Categories Afternoon tea, Dessert
Time 1h5m
Yield Serves 10-12
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line two loose-bottomed 20cm round cake tins.
- Put the butter and sugar in a large mixing bowl. Beat for 5 mins with an electric whisk until pale and fluffy. Whisk in the eggs one at a time, then fold through the flour, grated lime zest and yogurt. Divide the batter between the prepared tins and bake in the centre of the oven for 25-30 mins, or until a skewer inserted in the middle comes out clean. Leave in the tins for a min, then turn out onto wire racks.
- To make the syrup, put half the lime juice and all the sugar and mint leaves into a saucepan and bring to a simmer, adding 1 tbsp water if needed to dissolve the sugar. Gently bubble for 7-10 mins, or until syrupy. Remove from the heat and stir through the rum and remaining lime juice. Leave to infuse for 10 mins, then strain into a bowl.
- Prick the warm cakes all over with a cocktail stick and pour over the syrup. Leave to cool completely.
- To make the buttercream, put the butter, icing sugar and lime zest in a bowl and beat with an electric whisk for 5 mins until light and fluffy. Beat in the cream cheese until just combined, being careful not to overbeat.
- Put one of the syrup-soaked sponges on a large serving plate and spoon over one-third of the buttercream, spreading it over with a palette knife. Top with the other sponge and spread the remaining icing over the top and sides of the cake. Decorate with the lime wedges, lime zest and mint leaves. Will keep in the fridge for up to three days.
Nutrition Facts : Calories 609 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 61 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
MOJITO CAKE
Slices of tender white cake feature pretty flecks of fresh mint. The rum glaze and whipped cream garnish are great!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 15
Number Of Ingredients 15
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
- Bake as directed on box for 13x9-inch pan. Cool 15 minutes.
- Meanwhile, in 2-quart saucepan, mix glaze ingredients. Heat to boiling over high heat, stirring frequently. Reduce heat to medium; continue to boil 3 minutes, stirring frequently, until glaze has thickened slightly.
- Poke warm cake every inch with fork tines. Pour glaze slowly over cake. Cool completely, about 1 hour.
- In small bowl, beat whipping cream and powdered sugar on high speed until soft peaks form. Garnish each serving with whipped cream, mint leaf and shredded lime peel. Store loosely covered.
Nutrition Facts : Calories 350, Carbohydrate 41 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 28 g, TransFat 0 g
MOJITO CAKE
Make and share this Mojito Cake recipe from Food.com.
Provided by KlynnPadilla
Categories Dessert
Time 1h40m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350. Spray bottom of 13x9 pan with baking spray (with flour).
- Beat cake ingredients in large bowl on low speed for 30 seconds; increase to medium speed and beat 2 minutes. Pour batter into prepared pan; bake about 30 minutes, or until a toothpick inserted in center comes out clean. Cool 15 minutes.
- Meanwhile, mix glaze ingredients in a medium saucepan and heat to boiling over high heat, stirring frequently. Reduce heat to medium, boil for another 2 minutes, stirring frequently, until glaze has thickened slightly.
- Poke warm cake with fork every inch. Pour glaze slowly over cake. Cool completely, about 1 hour.
- In a small bowl, beat whipping cream and powdered sugar on high speed until soft peaks form. Garnish each serving with whipped cream, mint leaf, and shredded lime peel. Store loosely covered at room temperature.
Nutrition Facts : Calories 385.3, Fat 20.6, SaturatedFat 8.7, Cholesterol 38, Sodium 302.4, Carbohydrate 42.1, Fiber 0.3, Sugar 33.4, Protein 2.7
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