Sweet and minty with a Caribbean kick
(24 votes)
Cook: 1 Hour 10 Mins
Serves: 12
Price: 24p per serving
Nutritional Information
Each 69g serving contains
Energy
1028kj
246kcal
1028kj
246kcal
12%
Fat
12.2g
12.2g
Med
17%
17%
Saturates
3.5g
3.5g
Med
18%
18%
Sugars
18.8g
18.8g
High
21%
21%
Salt
0.32g
0.32g
Med
5%
5%
of your reference intake.
Typical energy values per 100g:
1490kj/356kcal
Typical energy values per 100g:
1490kj/356kcal
Ingredients
2 limes
175g Asda Best for Baking Cakes Spread
3 eggs
225g caster sugar
150g self-raising flour
10g desiccated coconut
50ml white rum
10 mint leaves, plus extra to decorate
Method
1
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 21cm loaf tin.
2
Peel the zest from 1 lime and slice into thin slivers. Set aside. Finely zest the other lime, then juice both limes.
3
Put the spread, eggs, 175g of the caster sugar, the flour, coconut and half the finely grated lime zest into a bowl. Whisk for 2-3 minutes until fluffy. Spoon into the loaf tin and bake for 25 minutes. Cover loosely with foil and bake for a further 20-25 minutes until golden.
4
Put the lime juice, rum, mint, remaining finely grated zest and the remaining 50g caster sugar in a pan. Bubble for 3-4 minutes until syrupy. Leave to infuse for 5 minutes.
5
Prick the top of the cake with a fork and drizzle over the syrup. Leave to cool completely in the tin.
6
Top with the slivers of zest and extra mint leaves.