Mojito Cake
15 min
40 min
Porzioni: 8
Autore: Stefania Oliveri
  • 160 g gentle extra vergin olive oil
  • 200 g cane sugar
  • 4 bio eggs room temperature
  • 100 g ground almonds
  • 1 e 1/2 tsp gluten-free baking powder
  • 2 limes – grated rind and juice
  • 100 g Polenta quick cook fine grain variety
  • 25 ml of spiced rum
  • mint
  • for the sugar syrup
  • 65 g cane sugar
  • 25 ml of spiced rum
  • mint
  1. Preheat oven to 170°C
  2. Grease a 20-22 cm cake tin and line with baking parchment or greaseproof.
  3. Beat oil, eggs and sugar together for 3 mins.
  4. Mix in the ground almonds and baking powder until fully combined.
  5. Stir in all grated lime rind and juice of one - reserve the rest for the sugar syrup.
  6. Add 25 ml of spiced rum
  7. Stir in the polenta.
  8. Spoon mixture into cake tin.
  9. Bake for approx 40/45 minutes on the middle shelf
  10. Allow to cool in the tin.
  11. Prepare the sugar syrup
  12. Add the juice of the remaining lime into a saucepan with 50 g sugar and 25 ml of spiced rum and mint.
  13. Boil gently, stirring regularly, for 5 minutes to form a thick syrup.
  14. Make holes in the cake with skewer and pour syrup over the cake
  15. Serve with a sprig of mint if you wish!

This cake is very moist and will last in an airtight container for up to 5 days.

Adapted from Cake Boule