Recipe from Cake Simple by Christie Matheson (Chronicle Books, 2011)This variation on the Lemon Basil cake features the refreshing flavors of a mojito: mint, lime, and a hint of rum. It's a great dessert for a summer night-or anytime you want to be reminded of sipping a summer cocktail with a warm breeze blowing by.
Serves 6 to 8
- Melted butter for greasing the pan
- 1 1/2 cups (180 g) all-purpose flour, plus more for dusting the pan
Preheat the oven to 350°F (180°C /gas 4). Brush the inside of a 6-cup (1.4 L) Bundt pan thoroughly with the melted butter and dust it lightly with flour. (Use a pastry brush to help distribute the flour and tap out any excess.)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (240 ml) whole-milk yogurt
- 1 cup (200 g) granulated sugar
- 3 large eggs
- Zest of 4 limes
- 3 tablespoons freshly squeezed lime juice
- 1 tablespoon white rum
- 1/2 cup (120 ml) vegetable oil
- Mojito Simple Syrup (recipe follows)
- Mint-Lime Sugar (recipe follows)
Whisk together the flour with the baking powder and salt in a medium bowl until thoroughly combined.
In the bowl of a stand mixer fitted with a whisk attachment, whisk together the yogurt with the sugar on low speed until thoroughly combined. Add the eggs, lime zest, lime juice, and rum and whisk until incorporated.
With the mixer still on low, add the flour mixture and whisk until incorporated. Gently stir in the vegetable oil by hand.
Pour the batter into the prepared pan, smooth the top, and bake for 40 to 45 minutes, until the cake is golden and a cake tester or knife inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for about 15 minutes, then invert the cake onto the rack. While the cake is still warm, pour the syrup over it. Sprinkle it with the mint-lime sugar and serve. The cake keeps in an airtight container at room temperature for up to 3 days (or, wrapped well in a layer of plastic wrap and a layer of foil, in the freezer for up to 1 month).
Mojito Simple Syrup
- 1/2 cup (100 g) sugar
- 3 tablespoons packed mint leaves
- 1/3 cup (80 ml) water
- 2 tablespoons white rum
In a small saucepan, using the back of a spoon, gently mash the sugar and mint leaves together. Add the water and rum, and bring to a simmer over medium-low heat; simmer for 3 minutes. Strain the syrup before pouring it over the warm cake.
- 1/4 cup (50 g) sugar
- 1/2 teaspoon fresh lime zest
- 3 mint leaves
In a mini-food processor, combine the sugar with the zest and the mint leaves and pulse until thoroughly combined. The sugar will keep in an airtight container at room temperature for up to 3 days.