Mojito Cake (Pound cake)
This Mojito Cake (Pound cake) is the most delicious boozy cake ever that is bursting in mojito flavours; lime, mint and of course rum!
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 165 g Unsalted butter (room temperature)
- 100 g Granulated sugar
- 45 g Brown sugar (can be replaced with white granulated sugar)
- 1/2 teaspoon Vanilla extract (pure)
- 3 Eggs
- 165 g Pastry flour (can be replaced with AP flour)
- 1 teaspoon Baking powder
- ⅛ teaspoon Salt
- 2-3 Lime zest
- 70 g Lime juice
- 70 g Granulated sugar
- 10 Mint leaves
- Rum (min. 1 table spoon, for a more rum cake type use 3-5 tablespoons)
- 250 g Callebaut WhiteChocolate (callets)
- 38 g Vegetable oil
- Mint leaves and Lime zest (optional)
Instructions
- 1
Heat oven to 175 C / 347 F
- 2
Grease Loaf pan(10x20cm)
- 3
Cream butter and sugar for 3-5 minutes until it becomes creamy and pale then add eggs, one at a time. Do not over beat. Fold in vanilla
- 4
Sift in flour & salt & baking powder then add lime zest and fold just until well combined with the help of a Rubber spatula
- 5
Fill Loaf pan tin until 2/3
- 6
Bake for 40 min or until skewer inserted comes out clean
- 7
Towards the end of the baking time make the syrup: boil lime juice , sugar and mint leaves in a saucepan until slightly thickens and reaches syrup consistency. This will take about 3-5 minutes. Once syrup is ready, add rum in
- 8
Once loaf is baked, prick the top with a toothpick or skewer and pour the warm syrup over, this is the drizzle stage. The syrup will sink in. Let the cake cool in the tin in the fridge
- 9
After loaf cooled, carefully remove from tin
- 10
Place finely chopped chocolate into a bowl, melt in microwave stirring every 30 seconds. When chocolate is melted (temp reached about 45C) mix in oil, heat the mixture up again to 45C then cool it down to about 27C by stirring
- 11
Optionally stir in zest of 1 lime and hand blend few mint leaves into the chocolate
- 12
Pour chocolate glaze (27C) over the chilled cake (5C), pop it back to the fridge for a minute, the glaze will set quickly
- 13
Decorate with mint leaves and lime slices