Mini Mojito Tea Cakes
Just saying the word makes me smile.
Mojito. See, there it is again; it makes me smile every time.
The word alone conjures up images: cabana boy, hammock, white sand beaches. Mojito.
Mint, lime, sugar and rum. What’s not to love? One of my favorite drinks is the mojito. For some reason though; I never make them at home; it’s one of those things you order when you’re out with friends, but I can’t say as I bust out the fresh mint (which is at the foot of my mailbox) and rum and make one. The Husband for sure is not the mojito type. I bet a million dollars if I go ask him right now, he’ll be like, huh? what? “What’s a mojito?” Some things are just better when someone makes it for you. Like I said, cabana boy, hammock, mojito. Smile….Well, I can’t go jetting off to the tropics right now so I’m going to settle with making a mini mojito but in cake form. This for sure will make me smile. Bad day? Mojito cake. Bad week? Mojito cake. Bad hair day? who gives a fig; you’ve got mojito cake. You must have fresh mint though; that is key. Wander over to the neighbor’s yard and steal a few sprigs; It’s okay…I won’t tell. I give you permission. If you don’t have a minty neighbor it will only cost you about a buck at the store. The original recipe for this calls for a 6 cup Bundt pan but even the little bundtlettes would be good. I’m using a tea cake pan but you could also use a mini muffin pan as well.
Mini Mojito Cakes
(recipe adapted from “Cake Simple” by Christie Matheson)
Yield: (~ 40 mini tea cakes)
1 1/2 Cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 Cup whole milk yogurt
1 Cup granulated sugar
3 Lg. eggs
zest of 4 limes
3 Tbsp. freshly squeezed lime juice
1 Tbsp. white rum
1/2 vegetable oil
Mojito simple syrup (see recipe below)
Mint-Lime sugar (see recipe below)
1. Make the mojito simple syrup: In a small saucepan combine 1/2 Cup sugar, 3 Tbsp. fresh mint leaves. Mash the mint leaves and sugar together to release the oils. Add 1/3 Cup water and 2 Tbsp. white rum. Bring to a simmer over medium-low heat; simmer for 3 minutes. Let the syrup sit for 10 minutes then strain.
2. Make the mint-lime sugar: In a mortar and pestle combine 1/2 cup sugar, 1 tsp. fresh lime zest and 6 mint leaves that have been minced fine. Grind the mixture together.
3. Preheat the oven to 350. Spray a tea cake pan with non-stick spray. Whisk together the dry ingredients in a small bowl; set aside.
4. In the bowl of a stand mixer fitted with a whisk attachment, whisk the yogurt with the sugar on low-speed until thoroughly combined. Add the eggs, lime zest, lime juice and rum and whisk until incorporated. With the mixer still on low, add the flour mixture and whisk until combined. Turn off the mixer and stir in the oil by hand with a spatula.
5. Pour the batter into the tea cake pan and bake for ~ 20 minutes or until a toothpick inserted comes out clean. Let the cakes cool about 5 minutes on a wire rack and using a bamboo skewer; carefully lift out each cake and place on a wire rack. Turn over each cake and dunk each cake into the syrup to cover all but the bottom. Let the cakes sit for about 2 minutes then roll each cake into the mint-lime sugar. Serve at room temperature.