Johnny V's Drunken Mojito Rum Cake
Drunken Mojito Rum Cake
Executive Chef: Malka Espinel
6 oz. all purpose flour, sifted
6 oz. sugar
3 oz. melted butter
1⁄2 tsp. baking powder
1⁄/4 cup finely chopped mint
Grated zest of 2 limes
In the mixing bowl of an electric mixer, combine the eggs and sugar. Place mixture in a double boiler, whisking constantly until eggs are warm but not too hot. Whip with the electric mixer until about triple its volume. Add a little of the egg mix to the melted butter and combine well. Fold this back into the egg mixture. Sift the flour with the baking powder 3 times and carefully fold into the egg mix. Add the chopped mint and lime zest and combine. Pour this mixture into 8 individual greased bundt molds or into one large 8-inch bundt mold. Bake in a preheated 350F oven for 12 minutes for the individual molds and about 35 minutes for the large mold. Remove from the oven, let cool and unmold.
Soak with mojito syrup and serve with vanilla ice cream and fresh tropical fruits.
Ingredients/Directions (mojito syrup)
8 oz. sugar
8 oz. water
1/2 cup mint leaves
Peel of one lime
1/4 cup white rum
Put sugar, water and lime peel in a small saucepan and bring to a boil. Turn off the heat and add the mint leaves. Let infuse for about 30 minutes. Add the rum and pour over cake.