Mojito Cake: Mint, Lemon and Moist

A simple, very bright and moist cake in which mint and lemon complement each other perfectly, merging into the aroma of Mojito. Soaked in syrup.

Ingredients

• Lemon - 3-5 pcs.
• Mint (leaves) - 250 ml (1 cup)
• Sugar - 210 g
• Flour - 160 g
• Sour cream (any fat content) - 75 g
• Egg - 1 pc.
• Butter - 35 g + for greasing the mold
• Vegetable oil - 30 ml
• Soda - 0.5 tsp
• Baking powder - 0.5 tsp
• Semolina (or crackers, bran) - 1 handful (for sprinkling the form)
• Rum (or limoncello) - 4 tbsp (optional)

Directions

1. Melt 35 g of butter over low heat.
2. In a bowl, mix 160 g of flour, half a teaspoon of soda, half a teaspoon of baking powder.
3. Finely chop fresh mint leaves.
4. We will need a glass (250 ml) of chopped and lightly packed mint.
5. We rub on a fine grater half the zest of a lemon, if it is large, or the whole zest, if the lemon is small.
6. From the lemon itself, you need to extract 40 ml of juice (you may have to add juice from another lemon or purchased, already squeezed).
7. Pour 110 grams of sugar into another bowl and break one egg there. Beat the egg with sugar with a mixer at high speed for 4 minutes.
8. After that, add melted butter and 30 ml of vegetable oil. We mix.
9. Add flour with baking powder and soda. Mix well.
10. Add mint, zest, lemon juice and 75 grams of sour cream of any fat content.
11. Mix well again. We heat the oven to 170 degrees.
12. We take a baking dish - I have 21 cm. Lubricate it with butter and sprinkle with semolina, breadcrumbs or bran. We shift the dough into it. Place in the preheated oven and bake the Lemon Mint Cake for about 45 minutes, or until the skewer is dry.
13. While the cake is baking, prepare the syrup. We will need half a glass of lemon juice and half a glass of sugar.
14. (We do not respond to comments about the amount of lemon juice in the recipe: if it seems too much to you, just do not make this cake).
15. Mix them in a saucepan, bring to a boil over medium heat.
16. Boil on low heat for 2 minutes and remove from heat.
17. When the syrup has cooled down a bit, you can add 4 tablespoons of rum to it.
18. We take out the finished lemon cake from the oven, let it cool a little, turn it upside down in the mold and soak the cake with syrup through the lower porous surface: a very thin stream over the entire area, stepping back a little from the edges. Let it soak for 2 hours.
19. After 2 hours, turn it over to its normal position and enjoy.
20. It is better to store in a closed container and upside down, because. the syrup tends to drip back to the bottom of the cake.
21. In the original recipe, 3 times less mint is added to the dough, and 2 times less syrup. But in this case, we are not minty and not wet. For yourself, it's up to you :)
22. Bon appetit and don't be afraid to experiment!