Photo: David Holifield
Lorraine Pascale's Mojito Genoese cake recipe
16 ingredients
10 min + 35 min
8 people
openrecipes
This gateau makes a very different celebration cake for something special. Decorate with lime slices and whole pecans, if you like.
Estimated Nutrition (whole recipe, rough)
878
Calories
20g
Protein
34g
Fat
113g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 150 Soft light brown sugar - Sugar syrup
- g Water - Sugar syrup
- 40 Finely grated zest and juice of limes - Sugar syrup
- ml White rum - Sugar syrup
- 2 Bunch of fresh mint, leaves only - Sugar syrup
- 80 Caster sugar - For the sponge
- ml Butter, melted and cooled, plus extra for greasing - For the sponge
- 1 Plain flour - For the sponge
- 260 Butter, softened - For the buttercream
- g Icing sugar - For the buttercream
- 115 Vanilla pod or 2 drops of vanilla extract - For the buttercream
- g Lime - Finely grated zest and juice - For the buttercream
- 260 Dash of vegetable oil, for oiling - Pecan coating
- g Granulated sugar - Pecan coating
- 100 Pecans - Pecan coating
- g Eggs, lightly beaten - For the sponge
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes