- Serves: 4
- Cook Time: 1 hour 40 minutes
- Prep Time: plus standing
- Effort: medium
- 125 g butter
- 200 g caster sugar
- 3 eggs
- 200 g self-raising flour
- 150 g polenta
- 1 lemons, grated rind and juice
- 75 g crème fraîche
- 1 pinches salt
- 1 tbsp sprigs mint, to decorate
For the mint syrup:
- 300 ml water
- 300 g granulated sugar
- 1 limes, grated rind and juice
- 12 whole sprigs mint, about 36 leaves on the stalk
For the lime confit:
- 6 limes, ideally organic or unwaxed, cut into 5mm-thick slices
- 400 ml water
- 400 g granulated sugar
For the rum caramel:
- 200 g lightlight muscovado sugar
- 150 ml water
- 100 ml rum
- 20 g butter
1. Preheat the oven to 170ºC/gas 3.
2. In a mixing bowl, cream together the butter and caster sugar until well-combined.
3. Add in the eggs one at a time, mixing well after each addition.
4. Fold in the flour, polenta, lemon zest and juice, crème fraiche and sea salt.
5. Spoon the mixture into four 5cm cake rings on a greased lined baking sheet. Bake the cakes at 25-30 minutes until set.
6. Meanwhile, make the mint syrup. Place the water and sugar in a pan and bring to the simmer for 2 minutes.
7. Add in the lime juice and zest and the mint sprigs. Heat for a further 2 minutes, then aside to infuse for 5 minutes. Strain into a heatproof jug.
8. Once the cakes are baked, pour a little of the mint syrup over each cake and set aside to stand until the syrup has soaked in. Keep adding more syrup until the cakes a sticky and glossy, then set them aside for stand for 2-3 hours.
9. Meanwhile, prepare the lime confit. Place the lime slices, water and sugar in a heavy-based saucepan and simmer for 1 hour. Set aside to cool.
10. Prepare the rum caramel, by bringing the muscovado sugar and water to the boil in a small saucepan.
11. Boil without stirring until the syrup caramelises and turns golden. Remove from direct heat and carefully add in the rum. This will cause the caramel to sputter, so stand well back.
12. Return the caramel to the heat, add in the butter and simmer gently for 5 minutes.
13. Strain the rum caramel and keep warm.
14. To serve, place a mint cake in the centre of each plate. Top each cake with lime confit, plus a little of the confit syrup. Spoon the rum caramel over and around the cake, garnish each serving with a sprig of mint and serve.
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