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Mojito cakes

This is an energy-saving recipe for the microwave contributed by Ian Cummings, finalist in the Great British Bake Off 2015, to celebrate Earth Hour in 2017. These cakes take less than 10 minutes to prepare.


For the cakes:

  • 60 g self-raising flour
  • 80 g caster sugar
  • 30 g ground almonds
  • 70 ml veg or sunflower oil
  • 1 egg
  • Zest of 1 lime
  • Juice of 2 limes (keeping 2tbsp to one side)
  • 2 tbsp rum

For the lime drizzle topping:

  • 30 g Demerara sugar
  • 2 tbsp fresh lime juice
  • Zest of 1 lime

For the mint cream to serve:

  • 75 ml double cream
  • 10 g caster sugar
  • 3 tsp finely chopped mint
  • 2 tsp rum (optional)
  • Sprigs of fresh mint to serve

How to make Mojito cakes in 9 easy steps

  1. Combine the self-raising flour, caster sugar and ground almonds in a bowl. Then add the rum with the lime juice and zest.
  2. Beat in the oil and the egg until you have a smooth batter.
  3. Divide the mixture into 2 portions (approx. 160 g) and pour into deep mugs, or wide coffee cups.
  4. Cook each cake separately in an 800 Watt microwave, on high power, for 2 mins. Adjust the time according to the power of your microwave.
  5. Meanwhile, mix the Demerara sugar with the remaining lime juice and zest to make a drizzle topping.
  6. As soon as each cake is cooked, spike it a few times with a skewer and evenly pour over half the lime drizzle.
  7. Allow to cool for a few minutes.
  8. Combine the double cream, caster sugar and chopped mint with the optional rum for an extra kick. Whisk until just going stiff.
  9. Serve the cakes with a dollop of mint cream and a sprig of fresh mint.

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