Mojito traybake recipe

  • Serves 12
  • 20 mins to prepare and 30 mins to cook
  • 419 calories / serving
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Inspired by the classic cocktail, this booze-free bake will leave you feeling refreshed this summer.

Preheat the oven to gas 4, 180°C, fan 160°C.

Lightly grease a 20cm x 30cm cake tin with butter and line with baking parchment.

Beat the butter, caster sugar and demerara sugar together until light and fluffy.

Beat in the eggs, one at a time, followed by the flour, vanilla extract, milk and lime zest and juice. Bake for 30 minutes, or until golden and well risen. Cool on a wire rack.

Meanwhile, beat the cream cheese with the icing sugar, half the mint and half the lime zest. Spread over the cooled cake. Scatter with the remaining mint and lime zest and cut into 12 portions. 

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  • Ingredients

  • 250g (8oz) unsalted butter
  • 100g (3 1/2oz) caster sugar
  • 150g (5oz) Demerara sugar
  • 250g (8oz) self-raising flour, sifted
  • 4 eggs
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 2 limes, zested and juiced
  • For the icing

  • 300g (10oz) light cream cheese
  • 100g (3 1/2oz) icing sugar, sifted
  • handful mint leaves, finely chopped
  • 1 lime, zested
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  • Energy 1746kj 419kcal 21%
  • Fat 22.6g 32%
  • Saturates 12.8g 64%
  • Sugars 31.9g 35%
  • Salt 0.3g 4%

of the reference intake
Carbohydrate 49.9g Protein 6.6g Fibre 0.7g

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