Who doesn’t like a Mojito? And who doesn’t like cake? In this recipe, two of life’s pleasures are combined for a spongy citrusy cake that is super easy to make and even easier to devour.
Serves 6 – 8
– 400 gr sugar
– Zest of 3 limes
– 6 Eggs
– 190 gr Cream
– 25 gr Rum
– 375 gr Plain flour
– 3 gr Baking powder
– 135 gr Butter diced and soft
For the icing
– 2 Egg whites
– 2 tsp fresh lime juice
– 350 gr Icing sugar
– Mint extract drops to taste
Mojito syrup (optional)
– 1/2 shot of rum
– 1 shot of simple syrup
– Mint extract to taste
1. Preheat the oven to 200°C (180°C fan). Grease and flour a pound cake pan.
2. Sift the flour and the baking powder and put aside in a bowl.
3. Mix the sugar and the lemon zest. Then mix the sugar and the eggs on a mixer on medium speed using the paddle attachment.
4. When it’s uniform and smooth, add the cream and mix until it is fully combined.
5. Lower the mixing speed. Add the dry ingredients in three parts.
6. Add the diced butter. Mix until it looks well integrated and without no visible chunks of butter.
7. Pour the batter in the tin and bake for approximately 30 minutes or until a wooden stick comes out dry after piercing.
Make the Mint Royal Icing
1. Mix the lime juice and the egg whites with the help of a whisker or electric mixer (use low speed if you are using the electric mixer).
2. Add the icing sugar and mix until it looks well combined ad smooth. To test the consistency, lift the whisk and let a ribbon of icing fall into the bowl. It should remain on the surface briefly and then disappear into the mix. If it’s too runny, add more icing sugar, if it’s too thick, add more lime juice.
3. Add mint extract to taste.
Decorate the cake
1. Mix all the ingredients to make the Mojito syrup.
2. Once the cake is at room temperature, pour evenly the Mojito syrup (this step is optional, only do it if you want a stronger rum presence).
3. Spread the mint icing on top. Top with fresh lime zest.
Gabriela’s passion for writing is only matched by her love for food and wine. Journalist, confectioner and sommelier, she fell in love with Ireland years ago and moved from Venezuela to Dublin in 2014.
Since then, she has written about and worked in the local food scene, and she’s determined to discover and share the different traditions, flavours and places that have led Irish food and drink to fascinate her.