Mojitos have always been my favourite cocktail, I think they have the most perfect mix of fresh/zesty/refreshing yumminess. So this week I thought if you can make a lemon drizzle cake, surely you can make a lime version?!
I don’t want to blow my own trumpet, but this cake is good. It rose wonderfully, has a lovely texture and a sweet, yet refreshing, flavour. It has both a crispy, syrupy drizzle that gets right down into the depths of the cake and a smooth, zingy frosting. (ooeer, I’m drooling just writing this!)
I’ll pop the recipe below, after letting you suitably salivate over some photos!
What you’ll need:
115g Softened Butter
225g Caster Sugar
Zest 1 Lime
250g Plain Flour
2tsp Baking Powder
Pinch of Salt
About 5 Chopped Mint Leaves
Juice 1/2 Lime
1tbsp Chopped Mint
Zest 2 Limes
Juice 1 Lime
100g Granulated Sugar
200g Icing Sugar
Preheat oven to 180 C.
Sift the flour, baking powder and salt into a separate bowl.
Cream together the butter and sugar until pale and slightly fluffy. The high quantity of sugar will make it take longer, but persevere!
Add and beat in the lime zest.
Gradually beat in the eggs, adding a tablespoon of the flour mixture and the milk alternately until you have a smooth cake mixture.
Mix in the mint leaves and lime juice.
Pour into a lined 9×5 loaf tin and cook in the oven for 60 minutes, or until a skewer comes out clean.
Add the chopped mint, lime juice & zest and the granulated sugar into a pestle and mortar and pound to allow flavours to mix. Leave mixture to sit for 10 minutes.
Drain the liquid into a bowl making sure the majority of the zest and mint is removed.
Once your cake has cooled for about 5 minutes, poke a few holes into it and pour in half of the topping. With the other half mix with the icing sugar (and some water if need be) to make a frosting and pour over the cake once it is cool.
This has no alcohol in it, but I won’t stop you from putting some rum into the drizzle!