Lemon-drizzle-mojito-cake-ed

Mojito drizzle loaf cake

Sweet and minty with a Caribbean kick

By , 01 March 2018

(14 votes)

Mojito drizzle loaf cake
  • Prep: 15 Mins
    Cook: 55 Mins
    plus cooling

  • Serves: 12

Nutritional Info
Each 69g serving contains
  • Energy

    1028KJ

    246KCAL

    12%
  • Fat

    12.2g

    high

    17%
  • Saturates

    3.5g

    high

    18%
  • Sugars

    18.8g

    high

    21%
  • Salt

    0.32g

    med

    5%
of your reference intake.
Typical energy values per 100g: 1490kJ/356kcal.
Ingredients
  • 2 limes
  • 175g Asda Best for Baking Cakes Spread
  • 3 eggs
  • 225g caster sugar
  • 150g self-raising flour
  • 10g desiccated coconut
  • 50ml white rum
  • 10 mint leaves, plus extra to decorate
Method
  • Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 21cm loaf tin.

  • Peel the zest from 1 lime and slice into thin slivers. Set aside. Finely zest the other lime, then juice both limes.

  • Put the spread, eggs, 175g of the caster sugar, the flour, coconut and half the finely grated lime zest into a bowl. Whisk for 2-3 minutes until fluffy. Spoon into the loaf tin and bake for 25 minutes. Cover loosely with foil and bake for a further 20-25 minutes until golden.

  • Put the lime juice, rum, mint, remaining finely grated zest and the remaining 50g caster sugar in a pan. Bubble for 3-4 minutes until syrupy. Leave to infuse for 5 minutes.

  • Prick the top of the cake with a fork and drizzle over the syrup. Leave to cool completely in the tin.

  • Top with the slivers of zest and extra mint leaves.