Save this LovefoodSee original recipe on www.lovefood.com

Lorraine Pascale's Mojito Genoese Cake

advertise
Lorraine Pascale's Mojito Genoese Cake

Ingredients

  • 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
advertise

Also Try

Social Stats

0Rating
0-5
235Pinterest
Pins
631Facebook
Shares
18Tweets
140StumbleUpon
Views

Recipe Stats

Published 2014-09-09 12:36:36 (2 years ago).

0 people like this recipe.


Share Recipe

Link

Follow Us


Search Tips
OK
×