You'll need...
For the cake...
175g self raising flour
175g caster sugar
1tsp baking powder
Zest of 2 limes
125g butter, softened
2 eggs, beaten
60ml white rum
For the syrup...
75ml water
75g caster sugar
1tbsp white rum
Juice of 1 lime
For the icing...
100g butter, softened
200g icing sugar
juice of one 1 lime
Sprig of mint
1limes, thinly sliced and mint leaves
to decorate
To make...
Pre-heat the oven to 170oC, Grease a
20cm cake tin.
Make the cake, sift the flour and sugar
into a large mixing bowl.
Add the baking powder and grate in the
zest of 2 limes. Add the butter, rum and eggs and mix in well. Pour into your
prepared cake tin and shake to level the top. Bake for around 35mins.
Make your syrup, add the water and
sugar to a saucepan and simmer over a low heat for 5mins. Take off the heat and
squeeze in the lime juice and then add the rum.
Take the cake out of the oven and allow
to cool completely.
Make your icing, Sift the icing sugar
into a bowl. Add the butter and squeeze in the lime juice.
Cut the mint leaves into very small
pieces or blitz in a food processor, then add to the icing.
Create your cake! Take your cake and
skewer small holes into the top. Spoon over the syrup and allow it to soak into
the cake for a few minutes and then repeat.
Spread the icing all over the cake.
Decorate with limes slices and mint leaves.
Apron £ 16
Cake Tins £24
Measuring spoons £12
Cake Tins £24
Measuring spoons £12
Measuring cups £14
Wire Trivet £8
- 07:44
- 0 Comments
