Best 2 Mojito Loaf Cake Recipes
Indulge in a culinary journey with our tantalizing Mojito Loaf Cake, a harmonious blend of zesty citrus and refreshing mint flavors. This delectable cake, inspired by the classic Cuban cocktail, offers a unique symphony of flavors that will transport your taste buds to a tropical paradise. Embark on a delightful baking adventure with our three meticulously crafted recipes, each presenting a distinctive twist on this classic treat. From the traditional Mojito Loaf Cake, brimming with zesty lime and invigorating mint, to the decadent Chocolate Mojito Loaf Cake, featuring a rich chocolate infusion, and the enchanting Raspberry Mojito Loaf Cake, bursting with sweet and tangy raspberry notes, our recipes cater to every palate. Prepare to tantalize your senses and embark on a culinary adventure that promises to leave you spellbound.
Let's cook with our recipes!
MOJITO CAKE
Turn your favourite cocktail into a dessert with this mojito cake made with a lime, mint and white rum syrup and lime buttercream. It's a perfect party cake
Provided by Esther Clark
Categories Afternoon tea, Dessert
Time 1h5m
Yield Serves 10-12
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line two loose-bottomed 20cm round cake tins.
- Put the butter and sugar in a large mixing bowl. Beat for 5 mins with an electric whisk until pale and fluffy. Whisk in the eggs one at a time, then fold through the flour, grated lime zest and yogurt. Divide the batter between the prepared tins and bake in the centre of the oven for 25-30 mins, or until a skewer inserted in the middle comes out clean. Leave in the tins for a min, then turn out onto wire racks.
- To make the syrup, put half the lime juice and all the sugar and mint leaves into a saucepan and bring to a simmer, adding 1 tbsp water if needed to dissolve the sugar. Gently bubble for 7-10 mins, or until syrupy. Remove from the heat and stir through the rum and remaining lime juice. Leave to infuse for 10 mins, then strain into a bowl.
- Prick the warm cakes all over with a cocktail stick and pour over the syrup. Leave to cool completely.
- To make the buttercream, put the butter, icing sugar and lime zest in a bowl and beat with an electric whisk for 5 mins until light and fluffy. Beat in the cream cheese until just combined, being careful not to overbeat.
- Put one of the syrup-soaked sponges on a large serving plate and spoon over one-third of the buttercream, spreading it over with a palette knife. Top with the other sponge and spread the remaining icing over the top and sides of the cake. Decorate with the lime wedges, lime zest and mint leaves. Will keep in the fridge for up to three days.
Nutrition Facts : Calories 609 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 61 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
MOJITO CAKE
Slices of tender white cake feature pretty flecks of fresh mint. The rum glaze and whipped cream garnish are great!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 15
Number Of Ingredients 15
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
- Bake as directed on box for 13x9-inch pan. Cool 15 minutes.
- Meanwhile, in 2-quart saucepan, mix glaze ingredients. Heat to boiling over high heat, stirring frequently. Reduce heat to medium; continue to boil 3 minutes, stirring frequently, until glaze has thickened slightly.
- Poke warm cake every inch with fork tines. Pour glaze slowly over cake. Cool completely, about 1 hour.
- In small bowl, beat whipping cream and powdered sugar on high speed until soft peaks form. Garnish each serving with whipped cream, mint leaf and shredded lime peel. Store loosely covered.
Nutrition Facts : Calories 350, Carbohydrate 41 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 28 g, TransFat 0 g
Tips:
- Use fresh limes for a more intense mojito flavor.
- If you don't have a bundt pan, you can use a 9x13 inch baking pan. Just adjust the baking time to 50-55 minutes.
- To make a gluten-free mojito loaf cake, use gluten-free flour. You may need to add a little extra liquid to the batter to achieve the right consistency.
- For a vegan mojito loaf cake, use a plant-based milk and butter substitute. You can also use agave nectar or maple syrup instead of refined sugar.
- If you want a boozy mojito loaf cake, add 1/4 cup of white rum to the batter.
- Serve the mojito loaf cake with a dollop of whipped cream or a scoop of vanilla ice cream.
Conclusion:
The mojito loaf cake is a delicious and refreshing cake that is perfect for any occasion. It's easy to make and can be customized to your liking. So next time you're looking for a tasty treat, give this mojito loaf cake a try!
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