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KATE'S MOJITO CAKE

Our lovely baker Kate Emerson-Zhang created this wickedly boozy cake based on the delicious ingredients that make a mojito. What more could you want from a cake!

NF | Serves 12 to 16

MOJITO SYRUP

½ cup (110g) CASTER SUGAR
½ cup (125ml) WATER
½ cup (125ml) WHITE RUM
¼ cup (60ml) LIME JUICE

CAKE

3 cups (450g) PLAIN FLOUR
⅓ cup + 1 tsp (50g) CORNFLOUR
1¼ tsp BAKING POWDER
¾ tsp BAKING SODA
¾ tsp SALT
260g UNSALTED BUTTER, softened
1½ cups + 1 heaped tbsp (350g) CASTER SUGAR
¼ cup (40g) soft BROWN SUGAR
ZEST of 4 LIMES
4 large EGGS
1½ cups (375ml) MILK
1 tbsp WHITE RUM
¼ cup (60ml) FRESH LIME JUICE
1 cup (40g) FRESH MINT LEAVES, finely chopped + extra for garnish
1 LIME, sliced thinly as garnish (optional)

ICING

1 cup (150g) ICING SUGAR
ZEST of 1 LIME + 1 - 2 tbsp of JUICE
1 tbsp WHITE RUM

Preheat oven 165°C.

Grease and line a 23cm or 26cm cake tin with baking paper.

To prepare the syrup: in a small saucepan combine the sugar and water. Place over a high heat and bring to the boil. Once the sugar is dissolved, remove from heat and allow to cool slightly before adding the rum and lime juice.

To prepare the cake: in a medium sized mixing bowl, sift the flour, cornflour, baking powder, baking soda and salt together.

Using a cake mixer or a handheld electric beater: beat the butter, caster sugar, brown sugar and lime zest until light and creamy. Add the eggs one at a time, scraping down the inside of the bowl after each addition.

In a small bowl, whisk together the milk, rum and lime juice.

Add small amounts of the dry ingredients alternately with the wet mix to the creamed butter, beating after each addition. Stir the fresh mint through the cake batter and pour into the prepared tin.

Bake for 60 - 80 minutes or until a skewer comes out clean when inserted into the centre of the cake. Note: the bigger the cake tin the less time the cake will take to cook. If the cake starts to brown on the top, cover with a piece of baking paper.

Remove the cake from the oven and allow to cool for 10 minutes, then slowly pour the syrup evenly over the top of the cake. Leave the cake in the tin to cool completely.

To prepare the icing: in a small bowl mix the icing sugar, zest and rum into a smooth paste. Add the lime juice a little at a time until the icing is still slightly thick but dribbles easily off a spoon.

To serve: remove the cake from the tin and turn out on to a serving plate. Gently spread the icing over the top. Decorate with mint leaves and lime slices. Serve with natural yoghurt or whipped cream.