Mojito Mini Cakes
Mint? Lime? Bacardi? You don't need to travel overseas to enjoy a little bit of Caribbean Hospitality with this recipe.
Equipment
Ingredients
MINI LOAF
- 0.75 oz (20 g) fresh mint (chopped)
- 2 lime (zest & juice)
- 3.5 oz (100 g) butter (softened)
- 3 oz (85 g) sugar
- 0.5 cup heavy whipping cream
- 3 eggs
- 8.5 oz (250 g) flour (sifted)
- 2.5 tsp (12 g) baking powder
- 2 tbsp white rum ((optional))
LIME GLAZE
- 1 cup icing sugar
- 1 lime (zest & juice)
Instructions
MINI LOAF
- Preheat oven at 350F/180C.
- Wash the fresh mint under cold water and towel dry. Place the leaves in the mini herb chopper, give it a few turns, until finely chopped. Set aside.
- Using the mini grater, collect the zest from your lime. Then, with the citrus press collect the lime juice. Set aside.
- In a mixing bowl, whisk together butter, sugar and cream. Add the eggs, one at a time, mix until smooth.
- Using a spatula carefully fold in the flour and baking powder. Add, mint, lime zest and juice.
- (Optional) Stir in a white rum of your choice.
- Pour your batter into the flexipan® with the mini ladle.
- Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your mini cakes from 20min)
- Once your mini cakes are out of the oven, let them cool down for about 10min. Then, Unmold, Serve and Enjoy!
- (Optional) I like to add a little icing on the mini cakes once they have cooled down (1 cup of icing sugar mixed with the zest and juice of one lime)
LIME GLAZE
- In a small bowl, using the mini whisk, mix icing sugar and lime juice with zest together.
Video
Nutrition
Nutrition Facts
Mojito Mini Cakes
Amount Per Serving
Calories 275
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 95mg32%
Sodium 224mg10%
Potassium 132mg4%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 13g14%
Protein 7g14%
Vitamin A 514IU10%
Vitamin C 7mg8%
Calcium 153mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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