No messing about here, let's get baking...
Serves 12
Ingredients
For the Cake
- 225g Unsalted Butter
- 225g Caster Sugar
- 4 Eggs
- 225g Self-Raising Flour
- Zest of 2 Limes
- Juice of Half a Lime
- 50g Greek Yogurt
For the Syrup
- Juice of 3 Limes
- Bunch of Fresh Mint, Chopped
- 100ml White Rum
- 20g Caster Sugar
- 70g Light Soft Brown Sugar
For the Buttercream
- 150g Unsalted Butter
- 400g Icing Sugar
- Zest of 2 Limes - Dash of Milk
Method
- Pre-heat the oven to 160C Fan and line two 20cm round cake tins with greaseproof paper.
- In a large mixing bowl beat together your butter and sugar for around 5 mins with an electric whisk until light and fluffy.
- Gradually whisk the eggs in one at a time and add a tablespoon of your flour to stop the mix from curdling.
- Fold the flour, grated lime zest and yogurt into the mix until everything is combined.
- Divide the batter equally between the prepared tins and bake in the centre of the oven for 25-30 mins, or until a skewer inserted in the middle comes out clean. Leave in the tins and prepare your drizzle.
- To make the drizzle, put half the lime juice and all the sugar and mint leaves into a saucepan and bring to a simmer for 10 minutes or until you get a tin syrup. Remove from the heat and stir through the rum and remaining lime juice. Heat for a further 3 minutes and whisk together. Then remove from the heat and leave to infuse for 10 mins, then strain into a bowl to remove the mint leaves.
- Prick the warm cakes all over with a cocktail stick and pour the drizzle over the tops of the cakes.
- Remove from the cake pans and leave to cool completely on a cooling rack.
- To make the buttercream, place the butter in a bowl and mix using a stand mixer or electric whisk for around 5 minutes. The butter should start to look whiter instead of yellow. Then gradually add the icing sugar and lime zest until fully combined. Beat in the milk until just combined.
- To assemble the cake put one of the sponges on a plate and spoon the buttercream into a piping bag fitted with a round nozzle. Pipe small drops around the rim of the cake and work your way to the centre.
- Top with the other sponge and repeat. Decorate with lime zest and mint leaves.
- Serve and enjoy :)
Happy Baking x
PS. Don't forget to tag @beckys.bakes_ on Instagram and use the #beckysbakes to showcase your baked goods so I can see your creations <3
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