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.
YouTube Video
Nutrition
Calories: 275kcal | Carbohydrates: 43g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 95mg | Sodium: 224mg | Potassium: 132mg | Fiber: 2g | Sugar: 13g | Vitamin A: 514IU | Vitamin C: 7mg | Calcium: 153mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com