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Berry mojito cake recipe
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Delectable summer dessert combining refreshing mojito flavors with moist butter cake and fresh fruit.
Ingredients:
  • 150g butter, softened
  • 8.80 gm vanilla extract
  • 215.00 gm caster sugar
  • 128.75 gm milk
  • 150.00 gm self-raising flour
  • 1 lime, thinly sliced
  • 1 tsp lime zest
  • 21.00 gm lime juice
  • 40.00 ml white rum (optional)
  • 505.00 gm thickened cream
  • 37.50 gm icing sugar
  • 20.00 ml finely grated lime rind
  • 125g raspberries
  • 60g blueberries
  • 100g strawberries, sliced
Instructions:
  • Preheat your oven to 180C/160C fan-forced, then generously grease a 6cm-deep, 20cm round cake pan and line it with baking paper along the base and sides.
  • Cream together butter, vanilla, and 3/4 cup caster sugar with an electric mixer until light and fluffy. Mix in eggs one at a time until combined. Stir in milk and sifted flours until well combined.
  • Transfer the batter into the prepared baking pan and bake for 45 to 50 minutes or until a skewer inserted into the center comes out clean. Allow the cake to rest in the pan for 10 minutes, then invert it onto a wire rack to cool.
  • In a small frying pan over medium heat, combine the remaining caster sugar with 2 tablespoons of water. Stir until the sugar dissolves and bring it to a boil. Add the lime slices and let them boil for 3 to 4 minutes without stirring, until the syrup thickens and the slices are tender. Remove from heat, transfer lime slices to a plate, stir in lime zest, and let it cool. Finally, mix in lime juice and rum, if using.
  • With an electric mixer, whip cream, icing sugar, and lime zest until soft peaks form. Gently crush two-thirds of the raspberries and fold them into the cream mixture to create a marbled effect. Tear the remaining raspberries for garnish.
  • Cut the cake in half horizontally, then place the bottom half on a serving plate. Drizzle with half of the cooled lime syrup, spread with half of the cream mixture, and sandwich with the top half of the cake. Dollop the remaining cream mixture on top, decorate with candied lime slices and berries, drizzle with the rest of the lime syrup, and serve.

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