Mojito Tea Cake with Glaze
A loaf cake packed with the flavors of Cuba, just like the namesake Mojito drink. You will need to squeeze about seven limes for the juice for this recipe. Canola oil produces a tender crumb and helps keep saturated fat to a minimum.
- canola oil cooking spray
- 1 Tbsp lime zest 15 mL
- 1 cup granulated sugar 250 mL
- 1/3 cup canola oil 75 mL
- 2 eggs
- 1 1/2 cups cake flour 375 mL
- 1 tsp baking powder 5 mL
- 1/4 tsp baking soda 1 mL
- 1/2 tsp salt 2 mL
- 1/4 cup lime juice 60 mL
- 1/3 cup sour cream 75 mL
- 1/4 cup finely chopped fresh mint 60 mL
- 1 Tbsp granulated sugar 15 mL
- 1/2 cup lime juice 125 mL
- 2 Tbsp clear rum 30 mL
- 1 cup confectioner’s sugar 250 mL
- 1 Tbsp lime juice 15 mL
- 2 tsp lime zest 10 mL
- 1. Preheat oven to 350 °F (180 °C). Spray 9 x 5 x 3-inch (22 x 12.5 x 7.5-cm) loaf pan with canola oil cooking spray and set aside.
- 2. In large bowl, combine lime zest, granulated sugar and canola oil. Whisk in eggs until fully blended. Set aside.
- 3. In another bowl, combine flour, baking powder, baking soda and salt. Add to sugar-egg mixture, mixing fully.
- 4. In small bowl, combine lime juice and sour cream. Add to above mixture. Fold in chopped mint. Pour into prepared pan.
- 5. Bake for 45 to 55 minutes or until toothpick inserted into center comes out clean. 6. Meanwhile, make glaze and icing.
- To prepare glaze: In small saucepan on low heat, stir sugar and lime juice until there’s a low simmer. Take off heat and add rum. After loaf comes out of oven, while still in pan, pour glaze over it. Let set for 10 minutes. Invert out of pan onto serving plate.
- To prepare icing: In mixing bowl, whisk together all ingredients until smooth. Pour on top of cooled, glazed loaf.
1 loaf (12 slices per loaf)
|Gras saturés||1.5 g|
A great special occasion cake for company, birthday parties or Sunday tea! Canola oil blends easily with other ingredients to create a moist, soft textured cake.
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Check out the baking section of our website to learn how to convert your solid baking recipes to canola oil.
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War cake, popularized in the U.S. during World War II, is made without eggs or milk, which were hard to get at the time. The recipe has stuck around all these years because it is moist, chocolaty and a cinch to make. It just happens to be vegan as well, so it is ideal for those with dietary restrictions. Making war cake with canola oil and half whole-grain pastry flour makes it better for you with a taste worth fighting for.