Mojito Lemon Curd

I like all desserts but I’m especially partial to the citrus-y ones.

Lemon posset, tart, cake… you name it, I love it!

And since Mr Weather Man has been kind enough to let us have a little bit of actual summer-time lately (and the fact that today is National Rum day…), I’m celebrating with a little cheeky twist on my absolute fave: lemon curd!

Mojito Lemon Curd | Cake + Whisky

Boasting the same sweet-and-sour taste as the classic, but with added mint and a sneaky shot of rum, this cocktail-inspired Mojito lemon curd tastes just like Summer in a jar!

Because when life gives me lemon, I really don’t need much more encourage-mint to turn it into a dessert (and neither should you!)!

Mojito Lemon Curd | Cake + Whisky

Mojito Lemon Curd (for two small jars)

Ingredients: 3 unwaxed lemons (preferably organic), 3 unwaxed lime (preferably organic), 120g unsalted butter, 120g icing sugar, 4 eggs, leaves from a small bunch of mint, 20ml good quality rum

1. Grate the zest of the lemons + limes. Juice the citrus.

2. Beat the eggs, then pour in the citrus juice and zest and whisk until well combined.

3. In a medium saucepan, melt the butter on a low heat. Add in the icing sugar, turn the heat to high and cook until the mixture turns white and sort of foam-y.

4. Add the citrus and eggs mixture and the mint leaves and cook on a medium heat until it thickens.

5. Pass the lemon curd through a thin sieve if you wish, and let it cool down entirely before mixing in the rum. Keep in the fridge and eat within a week (which shouldn’t be too much trouble if you spread it on toast, pipe it on cake and biscuits, mix into yoghurt or get at it with a spoon around midnight!)


Mojito Lemon Curd | Cake + Whisky

Mojito Lemon Curd

Canelés recipe

I’d advocate for Sunday being re-named Cake day any time of the year, but even more so when the weather is as miserbale as it has been this past weekend.

When that happens, all I want to do is crawl under a blanket with a big mug of tea and an equally big piece of cake and stay there all day catching up on blog reading while watching re-runs of any series I happen to stumble upon.

To fight off the rain this weekend, I whipped up a big batch of one of my favourite treats: canelés!

A couple of those with cherry-flavoured green tea and one of the Sherlock Holmes movies and you won’t even notice the rain drizzling down your window!

Canelé recipe | Cake + Whisky

For 18 canelés: 660 mL whole milk, 8 egg yolks, 330g granulated sugar, 165g plain flour (I used 00), 1 vanilla pod, 2-3 tsp dark rum, 66g melted butter

1. Slice the vanilla pod in the middle and scrape to get all the seeds out.

2. Place the vanilla seeds and the milk in a saucepan and heat up until it reaches a small boil. Remove from the heat and let it cool down completelybefore adding in the egg yolks.

3. In a bowl, mix together the sugar and flour, then whisk in the milk and egg mix.

4. Pour in the rum and the butter and whisk thouroughly.

5. Cover the bowl with cling film and refrigerate for at least 12h.

6. Pre-heat your oven to 200 °C.

7. Pour the batter into the moulds (you can use small muffin ones if you don’t have canelé moulds) and bake for 1h or until the top and sides are brown.

8. Remove the canelés from the moulds while still warm and eat warm or cold.

What’s your favourite rainy day treat? 

Canelés recipe