The moist crumb, enriched with golden caster sugar and natural yoghurt, is the perfect backdrop for the bold syrup that gives each layer a boozy kick. Topped with a light and tangy lime buttercream, this cake is a feast for the eyes as well as the palate.
Ingredients:
Cake:
- 225g salted butter, softened, plus extra for the tins
- 225g golden icing sugar
- 4 large eggs
- 225g self-raising flour
- 2 limes, zest finely grated
- 50g plain yoghurt
Golden syrup:
- 3 limes, juiced (90ml)
- 100g light brown soft sugar
- Small bunch of mint, leaves picked and coarsely chopped
- 120ml white rum
Buttercream:
- 150g unsalted butter, softened
- 400g icing sugar, sifted
- 2 limes, zested
- 50g cream cheese
To decorate:
- Lime wedges
- Lime zest
- Mint leaves
Method:
Preheat the oven to 180°C (160°C fan). Grease and line two cake tins with baking paper.
Cream the softened salted butter and golden icing sugar until pale and fluffy.
Beat in the eggs one at a time, then fold in the self-raising flour and lime zest.
Stir in the plain yoghurt to loosen the batter, then divide evenly between the prepared tins.
Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean.
While the cakes are baking, make the syrup by heating the lime juice, light brown soft sugar and mint leaves in a small saucepan until the sugar dissolves. Remove from the heat, add the white rum and set aside to infuse.
For the butter cream, beat the unsalted butter until smooth, then gradually add the icing sugar and lime zest. Finally fold in the cream cheese until smooth.
When the cakes are done, while still warm, pierce them all over with a skewer and drizzle with the mojito syrup.
Allow the cakes to cool completely, then spread a layer of buttercream on one cake and place the other cake on top.
Spread the rest of the buttercream over the top and sides of the cake.
Decorate with lime wedges, zest and mint leaves for an authentic mojito look.
