FROZEN MOJITO
Steps:
- Combine simple syrup, lime juice and mint leaves in a blender and blend until combined. Add the rum and crushed ice and blend until frothy. Pour into 2 rocks glasses and garnish with mint sprigs.
MOJITO CAKE
Turn your favourite cocktail into a dessert with this mojito cake made with a lime, mint and white rum syrup and lime buttercream. It's a perfect party cake
Provided by Esther Clark
Categories Afternoon tea, Dessert
Time 1h5m
Yield Serves 10-12
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line two loose-bottomed 20cm round cake tins.
- Put the butter and sugar in a large mixing bowl. Beat for 5 mins with an electric whisk until pale and fluffy. Whisk in the eggs one at a time, then fold through the flour, grated lime zest and yogurt. Divide the batter 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 for a min, then turn out onto wire racks.
- To make the syrup, put half the lime juice and all the sugar and mint leaves into a saucepan and bring to a simmer, adding 1 tbsp water if needed to dissolve the sugar. Gently bubble for 7-10 mins, or until syrupy. Remove from the heat and stir through the rum and remaining lime juice. Leave to infuse for 10 mins, then strain into a bowl.
- Prick the warm cakes all over with a cocktail stick and pour over the syrup. Leave to cool completely.
- To make the buttercream, put the butter, icing sugar and lime zest in a bowl and beat with an electric whisk for 5 mins until light and fluffy. Beat in the cream cheese until just combined, being careful not to overbeat.
- Put one of the syrup-soaked sponges on a large serving plate and spoon over one-third of the buttercream, spreading it over with a palette knife. Top with the other sponge and spread the remaining icing over the top and sides of the cake. Decorate with the lime wedges, lime zest and mint leaves. Will keep in the fridge for up to three days.
Nutrition Facts : Calories 609 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 61 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
FROZEN MOJITO CAKE-TAILS (NO BAKE DESSERT)
Source: Rachael Ray Magazine (August 2008) Note: you can leave out the rum to make this kid-friendly! Prep time doesn't include freezing time.
Provided by Mom2Rose
Categories Frozen Desserts
Time 30m
Yield 12 cake-tails, 12 serving(s)
Number Of Ingredients 11
Steps:
- In a medium skillet, melt the butter over medium-low heat.
- Stir in the pretzels and 2 tablespoons sugar and cook until lightly toasted, about 3 minutes.
- Transfer to a bowl to cool slightly.
- Press about 2 tablespoons into the bottom of each cup of a 12-cup muffin pan.
- Freeze for 30 minutes.
- Meanwhile, using an electric mixer, beat the cream cheese on medium speed, scraping down the sides of the bowl, until fluffy, 2-3 minutes.
- Mix in the remaining 1 1/4 cups sugar on low speed, then gradually mix in the lime peel, lime juice, rum and chopped mint.
- In a separate bowl, beat the heavy cream until stiff peaks form.
- Fold into cream cheese mixture.
- Divide the cream cheese mixture evenly among the muffin cups; smooth over tops.
- Cover with plastic wrap and freeze overnight.
- To serve, run a wet knife around each cake, then invert the pan onto a clean work surface.
- Set each cake upright and top with mint sprig.
Nutrition Facts : Calories 853.3, Fat 60, SaturatedFat 37.1, Cholesterol 177.2, Sodium 1115.2, Carbohydrate 71.4, Fiber 1.9, Sugar 24.8, Protein 10
MOJITO LOAF CAKE
I was curious how I might flavor a loaf cake with the key ingredients of a mojito: lime, mint, and rum. It was a delicious experiment! Decorate the loaf with lime slices and mint leaves, if you like.
Provided by LauraF
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h50m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan or line with parchment paper.
- Combine sugar, lime zest, and mint in a medium bowl. Rub together with your fingers until moist and fragrant. Add lime juice and rum; whisk until dissolved. Whisk in yogurt, oil, and eggs.
- Stir flour, baking powder, and salt together in a large bowl. Slowly add the wet ingredients, mixing until smooth. Pour batter into the prepared pan.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Tent loaf with foil if it starts browning too quickly.
- Cool in the pan for 5 to 10 minutes before inverting onto a cooling rack set over a baking sheet.
- Prepare the glaze while the loaf is cooling. Whisk powdered sugar, lime juice, and mint leaves in a small saucepan. Cook and stir over low heat until glaze is smooth and mint has wilted, about 5 minutes. Remove from heat and stir in rum until completely combined.
- Strain glaze into a measuring cup with a spout, pressing against the mint leaves to extract as much flavor as possible. Let sit until slightly thickened, about 5 minutes.
- Pour the glaze over the cooling cake, letting excess drip down the sides. Let loaf cool and glaze firm up before slicing.
Nutrition Facts : Calories 399.5 calories, Carbohydrate 52 g, Cholesterol 38.7 mg, Fat 18 g, Fiber 0.9 g, Protein 5.5 g, SaturatedFat 2.2 g, Sodium 294.7 mg, Sugar 29.3 g
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