Mojito Bundt Cake

Mojito Bundt Cake

This moist mojito cake is mildly flavoured with lime, mint and rum. The mojito drizzle makes it zesty and is perfect for summer.

Meet the Artist

Preparation

2 tablespoon melted butter for greasing the pan.

2 tablespoon All-purpose flour for dusting the pan.

Brush the inside of a Bundt pan thoroughly with the melted butter and dust it lightly with flour. Apply the butter using a pastry brush and dust the pan with flour. Tap out any excess.

Ingredients

For the cake

• 240 grams All-purpose flour
• 2 ½ teaspoons Baking powder
• 1/3 teaspoon Salt
• 320 ml Whole milk yogurt
• 260 grams Castor sugar
• 4 Eggs
• 160 ml Vegetable oil
• 5 Zest of limes
• 4 tablespoon Freshly squeezed lime juice
• 2 tablespoon White Rum Or 1 teaspoon Rum essence

For Mojito simple syrup

• 100 grams Sugar
• 4 tablespoons Mint leaves
• 80 ml Water
• 3 tablespoons White rum OR 1 teaspoon Rum essence

For Mint lime sugar

• 50 grams Sugar
• 1⁄2 teaspoon Fresh lime zest
• 3 Mint leaves

Instructions

For Mojito simple syrup

In a small saucepan, using the back of a spoon, gently mash the sugar and mint together. Add  water and simmer for 3 minutes over medium-low heat. Strain the syrup and add  the white rum. Let it cool.Drizzle it over the cake or brush the cake while the cake is still warm.

For Mint lime sugar

Pulse the sugar, lime zest and mint leaves in a food processor. It can be stored in an airtight container at room temperature for three days.

For the cake

1. Preheat the oven to 180℃. Whisk the flour, baking powder, and salt in a medium bowl  using a wire whisk until it is combined well. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment / hand mixer, add yogurt and castor  sugar . Beat on medium speed for about three minutes until it is combined well.

3. Add the eggs, one by one. Beat well for one minute after each addition in medium speed.

4. Add lime zest, lime juice, and rum or rum essence. Beat for about thirty seconds until all of it is combined well.

5. Keeping the mixer on low speed, add vegetable oil in a slow stream and beat for thirty  seconds to one minute  till the oil is mixed thoroughly.

6. Remove the bowl of the stand mixer and gently fold in  the flour mixture using a silicone spatula. So not over mix. The flour mixture can be folded in three parts.

7. Pour the batter into the prepared pan, smooth the top, and bake for forty  minutes or until  a cake tester inserted in the center comes out clean.

8. Let the cake cool in the pan on a wire rack for about 15 minutes, then invert the cake onto the rack. While the cake is still warm, pour the syrup over it.

9. Let the cake cool completely, then sprinkle it with the mint-lime sugar and serve.

The cake will keep in an airtight container at room temperature for up to 3 days (or, wrapped well in a layer of plastic wrap and a layer of foil, in the freezer for up to 1 month)

TIP: Make sure all the ingredients are at room temperature.

Magazines Link

This recipe is from June 2019 issue. Find more recipes and tutorials in our June 2019 Volume 1 Issue 2

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