Mojito Cake

Name: Mojito Cake
Ingredients: 1 cup butter or margarine; 1 1/2 cups sugar; 1 tsp vanilla extract; 5 None medium eggs, separated, + 1 egg white; 2 1/3 cups flour; 3 tsp baking powder; 1/2 cup buttermilk; 1 None small zucchini, about 1/2 lb, grated; 1 None lime, zested; 3 tbsp rum; 1 cup powdered sugar; 1 stalk mint

12 ingredients

3 steps

Ingredients

1 cup butter or margarine
1 1/2 cups sugar
1 tsp vanilla extract
5 None medium eggs, separated, + 1 egg white
2 1/3 cups flour
3 tsp baking powder
1/2 cup buttermilk
1 None small zucchini, about 1/2 lb, grated
1 None lime, zested
3 tbsp rum
1 cup powdered sugar
1 stalk mint

Directions

1

For the batter, cream the butter with 1 1/4 cups of sugar, the vanilla extract and a pinch of salt. Stir in the egg yolks one by one. Sift together the flour and baking powder and add them gradually, alternating with the buttermilk. Stir in the grated zucchini, the lime zest and the rum. In a separate bowl, whisk 5 of the egg whites until they form stiff peaks, then gently fold into the cake mixture.
2

Preheat the oven to 375°F. Grease a 16 cup Bundt pan and dust it with flour. Pour in the batter and bake for 1 1/4 hours, covering with foil after 1 hour if the top is browning too quickly. Cool in the pan for about 30 mins, then turn out onto a plate.
3

For the icing, mix the powdered sugar with the remaining egg white to form a paste then spread it on the cake with a spoon. Leave to set for about 30 mins. Meanwhile, reserve a few mint leaves and blend the rest with the remaining sugar into a coarse powder. Sprinkle on the cake and decorate with the remaining mint leaves.