This cake is absolutely perfect for long sunny evenings, and it goes without saying that it should, irrefutably, be accompanied by a tall glass of the liquid form.
The rum part is of course entirely optional, but let’s face it: without the rum there’s no Mojito!
for the filling
For the topping
11-inch round, loose bottomed cake tin, UNGREASED
1. Preheat the oven to 170C/150C fan/gas mark 4. Place the egg yolks, sugar, water and oil into a large mixing bowl and beat together until smooth. Sift over the flour and salt and beat in along with the lime zest until well incorporated.
2. In a separate bowl whisk the egg whites to stiff peaks, then fold gently into the batter. Pour the batter into the tin and tap the tin lightly to expel any air bubbles. Bake in the preheated oven for 60-75 minutes, until well risen, golden and a skewer inserted into the centre comes out clean. Invert onto a wire rack to cool upside down.
3. Make the filling by whisking the cream and icing sugar to soft, floppy peaks, before folding in the finely chopped mint leaves and rum. 4. When the cake has cooled, remove from the tin and slice into two even layers. Place one onto a cake board or large cake stand and spread it generously with the sharp, lime curd. Then place the cream into a disposable piping bag and snip off the end. Pipe the cream in neat, concentric circles onto the curd, then top with the second half of the cake - I like to use the bottom half and place it upside down so that the flat bottom makes a flat top!
5. Make the topping by beating together the icing sugar and lime juice, using as much juice as is necessary to achieve a spreadable but not too runny water icing - add more icing sugar or lime juice as necessary. Spread this on top of the cake and even out. Finish with a scattering of small mint leaves and zest of another lime.
Making curd can be tedious. Standing by the stove stirring a bowl for what feels like hours, especially when you’re in a bit of a rush! The other main option is the microwave but then that can be too powerful.
It wasn’t until recently, as I made a batch of crème pâtissière, that I thought of an easier way of making it. Now I make curd using the same method as crème pâtissière and it really does work a treat!
This recipe for lime curd is quite sharp, which I love, and it works perfectly for my Mojito cake, but if you want it sweeter, just up the sugar to 225g. This method would also work using the same quantity of lemon juice or even passion fruit pulp blended and sieved.Ingredients
2. Meanwhile whisk together the yolks and caster sugar - adding a tablespoon of lime juice if it’s a little thick - then whisk in the cornflour.
3. When the butter melts into the lime juice and it comes to the boil, pour half onto the eggs and sugar, whisking constantly to blend, then pour that back into the pan and heat again, whisking constantly until the mixture thickens and coats the back of a spoon - though when testing for this make sure you take the pan off the heat!
4. Scoop it onto a plate and cover with cling to chill, or into a sterilised jar with lid.
My 3am curry
Serves 1 very drunk person, or 2 people verging on inebriation
I’ve been at a party and am a little worse for wear, but I made this in 5 minutes. Probably - and ironically - one of the best curries I’ve ever made!
1tbsp olive oil
1/2 red onion, very finely chopped
1/2tsp yellow mustard seed
1/2tsp nigella seed
1 garlic clove, minced
1 fat red chilli, finely chopped
1tsp ground fenugreek
1/2tsp ground cumin
1/2tsp ground coriander
150g leftover chicken meat
1tbsp tomato purée
1tbsp pomegranate molasses (or 1tsp brown sauce)
1. Heat oil in frying pan over high heat. Add onion and cook until soft, stirring constantly.
2. When soft, add the mustard and nigella seeds and fry for just a minute, before adding the garlic, chilli, fenugreek, cumin, coriander and chicken. Stir for a few moments, before adding the purée, pomegranate molasses and water. Allow to boil for a minute or two, until the sauce is like a ‘not quite runny’ gravy, then remove from the heat and stir in the cream and salt.
3. Devour unapologetically and unashamedly, whilst on the verge of collapse in the kitchen !