Dry January is about to get all liquored up ;)
And it will be totally worth it – one forkful of this Ginger Mojito Cake will have you racing out in search of your nearest happy hour, daydreaming of cool cocktails on hot summer days. I think of this cake as a public service – when you’re snowed in (or just too nesh to go out in the white stuff without a duvet duct taped around you), a little warming ginger cake soaked in a rum syrup is exactly what this doctor ordered.
When Nordic Ware UK asked if I would like another tin to create a recipe in, I knew I would choose this gorgeous honeycomb pull apart tin. I’ve been eyeing it up for years. It would be easy to make a honey cake in it but I wanted to indulge my passion for all things ginger and I made came up with this mojito syrup to soak that gloriously gold coloured ginger cake in.
It would be easy to think of the ingredients as a little bit odd but I urge you to cast your mind back to the last time you had a really good mojito cocktail. Trust me – they read odd but the combination is much greater than the individual components. Think about how the mint and lime brought the flavour of the rum to life. Whilst the drink is traditionally made with white rum, in this cake, I’ve rounded out the warmth of the ginger with the spicy richness of dark rum.
Feel free to use Bacardi if that’s what you have or prefer. Incidentally, whenever I see a bottle of Barcardi, I am transported back to the student bar I worked in for a year at uni. It was only when the bar had been drunk dry (which happened every end of term) that anyone would go anywhere near the stuff, vodka and Jack Daniels being the big sellers. If only mojitos had been fashionable then, I’d have enjoyed one or three after my shift as our taxis were called (the bar owner gave everyone a free drink and a taxi home to get us home safely, how kind was that?).
Go on – crack open the liqueur cabinet and get baking!
- 150 g soft butter
- 250 g caster sugar
- 3 medium eggs
- 3 balls of stem ginger finely chopped
- Zest of a lime
- 300 g self raising flour
- 1 rounded tbsp of ground ginger
- 100 g full fat cream cheese
- 200 g Greek yogurt not thin, runny stuff
- 75 ml lime juice
- 1/2 tsp peppermint extract
- 100 g honey
- 2 tbsp water
- 2 tbsp dark rum
- Zest and juice of a large lime
- 1 tsp peppermint extract
If using the Nordic Ware honeycomb tin, spray it very well with oil or brush on melted butter - it is worth spending a little time to do this well. If not, use a deep 9 inch springform tin and line with baking paper that comes up at least 1cm over the rim of the tin.
Preheat oven to 180˚C and set the oven shelf no higher than half way up the oven.
Cream the butter and sugar together until very light, pale and fluffy. Beat in the eggs one at a time.
Beat in the lime zest and chopped stem ginger then sift over the flour and ground ginger, folding in gently.
Beat the yogurt, cream cheese together in a separate bowl until smooth and slightly slackened off the fold into the batter, folded by the peppermint extract and lime juice. This ensures the thick cream cheese is well distributed throughout and prevents over mixing.
Scoop into the tin, give it a few taps on the countertop and if you like, use a knife to swirl through briefly to ensure it has reached each and every nook and cranny of the fancy tin.
Bake for 45 minutes until risen, a yellow golden colour and it has stopped 'singing' (fizzing and sizzling when you hold your ear close to it). Check at 40 minutes and if using a 9 inch tin, be prepared for it to take up to 1 hour to fully cook as the cake will be deeper.
Whilst the cake is cooking, make the syrup by heating all the ingredients together until they come to the boil then simmer for just 2 minutes. You want it to reduce just a little and then allow it to cool as the cake cooks.
If using the Nordic Ware honeycomb tin, allow it to cool for 10 minutes then turn out onto a rack. Pour over the syrup in a slow stream, coating every inch of the cake. If using a 9 inch round tin, stab all over with a skewer and pour the syrup on the still warm cake, allowing it to fully cool before taking out of the tin.
Feel free to serve with a mojito on the side ;)
If you don't have the Nordic Ware Honeycomb tin, use a deep 9 inch round spring form tin and line the base and sides with greaseproof paper. It will take a smidge longer to cook.
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