Lorraine Pascale's mojito Genoese cake recipe
This gateau makes a very different celebration cake for something special. Decorate with lime slices and whole pecans, if you like.
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Ingredients
- 150 g soft brown sugar
- 40 ml water
- 2 limes, finely grated zest and juice
- 80 ml white rum
- 1 bunch of fresh mint, leaves only
- 260 g caster sugar
- 6 eggs, lightly beaten
- 115 g butter, melted and cooled, plus extra for greasing
- 260 g plain (all-purpose) flour
- 100 g butter, softened
- 200 g icing (confectioners’) sugar
- 1 vanilla pod or 2 drops of vanilla extract
- 1 lime, finely grated zest and juice
- 1 dash of vegetable oil, for coating a baking tray
- 200 g granulated sugar
- 200 g pecans
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