Prep time: 20 minutes
Baking time: 25 minutes
- 225g butter
- 225g caster sugar
- 4 large eggs
- 2 lime zest
- 225g self-raising flour
- 2 tsp baking powder
- Pinch salt
- 2 limes, juiced
- 20ml water
- 100g brown sugar
- 15 mint leaves, chopped
- 100ml white rum
- 200g butter
- 250g icing sugar
- 1 lime zest
- For the sponges, preheat your oven to 180C/160C fan and grease and dust two 8” round cake tins. Set aside.
- Add all the sponge ingredients into a bowl and cream together for 2 minutes or until everything is smooth.
- Divide between the two tins and pop into the oven and bake for 25 minutes.
- While they’re baking, its time to make the syrup. Add the lime juice, water, sugar to a pot and bring to a gentle boil for 2-3 minutes.
- Remove from the heat and add the chopped mint leaves and white rum. Infuse for 10-15 minutes.
- Once the sponges are baked, allow to sit in the tins for a few minutes before removing onto a wire rack to cool completely.
- Taking a skewer, poke small holes in the cooling sponges and carefully spoon over the warm syrup and allow to soak in.
- For the buttercream, mix all the ingredients together until you are left a soft smooth texture.
- To assemble, place the bottom sponge on a cake stand, spoon ½ the buttercream on top and sandwich with the other sponge.
- Spoon the remaining buttercream on top of the sponge and garnish with lime slices and fresh mint.