Lorraine Pascale's Mojito Genoese Cake
- 150 g (5.3oz) Soft light brown sugar - Sugar syrup
- 40 ml (1.4fl oz) Water - Sugar syrup
- 2 Finely grated zest and juice of limes - Sugar syrup
- 80 ml (2.8fl oz) White rum - Sugar syrup
- 1 Bunch of fresh mint, leaves only - Sugar syrup
- 260 g (9.2oz) Caster sugar - For the sponge
- 115 g (4.1oz) Butter, melted and cooled, plus extra for greasing - For the sponge
- 260 g (9.2oz) Plain flour - For the sponge
- 100 g (3.5oz) Butter, softened - For the buttercream
- 200 g (7.1oz) Icing sugar - For the buttercream
- 1 Vanilla pod or 2 drops of vanilla extract - For the buttercream
- 1 Lime - Finely grated zest and juice - For the buttercream
- 1 Dash of vegetable oil, for oiling - Pecan coating
- 200 g (7.1oz) Granulated sugar - Pecan coating
- 200 g (7.1oz) Pecans - Pecan coating
- 6 Eggs, lightly beaten - For the sponge
- Produce
- Granulated sugar - pecan coating (200 g)
- Lime (1)
- Mint, fresh (1 Bunch)
- Pecans - pecan coating (200 g)
- Cooking & Baking
- Brown sugar - sugar syrup, Soft light (150 g)
- Caster sugar (260 g)
- Icing sugar (200 g)
- Of limes - sugar syrup, zest and juice (2)
- Plain flour (260 g)
- Rum - sugar syrup, White (80 ml)
- Vanilla pod or (1)
- Vegetable oil (1 Dash)
- Water - sugar syrup (40 ml)
- Dairy
- Butter (215 g)
- Refrigerated
- Eggs (6)
Preparation
Read recipe preparation on lovefood.com
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Recipe Stats
Published July 31, 2012 (6 months ago).
132 people saved this recipe.
