May 22, 2012

Blackberry Mojito Cake


There aren’t many cocktails that I enjoy, but a good mojito is on that list. Since the combination of flavors is so appealing to me, I wondered if it would translate well into a cake. The original plan was to make petit fours with mint cake, frosting accented with lime, and for my fruit layer I decided on blackberry curd. As I worked my way through making all of the various components I opted out of making the petit fours but I hope to revisit them in the future.

Since I needed some of the cake for a project the next day, I wound up with a four layer cake about 4-inches x 8-inches. I spread blackberry curd between each layer and then topped the cake with royal icing flavored with lime juice. The final detail was sugared lime zest sprinkled on top.

The man and I both enjoyed the cake, though next time I’ll reduce the mint flavor just a bit. The texture of the cake was perfect for the thin layers and didn’t crumble when I sliced it for serving. I tried royal icing for the first time on cake because I felt that it would do well with being flavored, and it did. In the past I had only used royal icing for sugar cookies, but I liked it more than the seven-minute frostings and it was a snap to make.

There was some cake batter that wouldn’t fit in the pan and so I wound up with a few plain mojito mini cupcakes as well.


Mint Cake
1-1/2 C all-purpose flour, minus 1 T
1 T corn starch
1 t baking powder
1/4 t salt
1/2 C unsalted butter, room temperature
1 C sugar
2 eggs, room temperature
1/2 C whole milk, room temperature
1 t vanilla
1 t peppermint extract or scant 1/4 t peppermint candy flavoring

Heat oven to 350º F. Spray a cookie sheet with non-stick cooking spray and then line with parchment paper.

In a small bowl, whisk together flour, corn starch, baking powder, and salt.

In the bowl of a stand mixer, cream together butter and sugar on medium-high until light and fluffy. Add the eggs and mix on medium until well combined.

Add half of the flour mixture followed by the milk and extracts, and then the remainder of the flour mixture, mixing on medium-low after each addition, just until combined.

Spread the batter evenly into the prepared pan. Bake for 12-14 minutes, until lightly golden and center is set. Remove from the oven and cool for 5 minutes in the pan, then remove and let cool completely on a wire rack.

Royal Icing
2 C confectioners sugar
1-1/2 T meringue powder
4 T warm water
juice from 1 lime

In the bowl of a stand mixer, beat all of the ingredients together until stiff peaks form, about 5-7 minutes. Add more water or sugar depending on the consistency you want.


Visit Recipe Sprout on Google+ or facebook to download our blackberry mojito cocktail recipe that inspired this goodness!

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