MOJITO DRIZZLE CAKE

Booze. Cake.

Need I say more???

Feel free to add more rum, no ones judging.

3 eggs

200 grams caster sugar

200 grams self raising flour

200 grams margarine

Zest of 1 lime

Juice of 1 lime

1 tsp baking powder

4 sprigs of fresh mint

100ml Bacardi white rum

100ml water

50ml Lemon juice

200 grams Icing sugar

Pre heat your oven to 180 C 356 F Gas mark 4

The Cake

Using the all in one method, mix together the eggs, caster sugar, self raising flour, margarine, lime zest and juice and baking powder.

Chop your mint finely and fold into the cake mix with the lime zest.

Pour the mix in to a lined/greased loaf tin and put in the oven for 40 minutes.

(check its cooked by pushing the sponge lightly on top to see if it springs back and use a cocktail stick into it and if it comes out clean, its done)

The Drizzle

Mix the rum, water and icing sugar together.

Pour this mix over the cake when its still hot and fresh out the oven to let the cake to absorb the liquid and get a moist cake.

The EXTRA Drizzle

Mix together the icing sugar and lemon juice and feather over the cake. (A decorative technique used-pour quickly left to right to get a thin clean striped effect) By doing a second Drizzle when the cake is cooled, you'll get a thicker mix that isn't absorbed in to the cake so it's purely for decorative effect and will make your mojito drizzle cake looked 10 times fancier.