Lemon cake with mint

Lemon Mint Cake – A Refreshing Delight

Preparation time: 40 minutes
Baking time: 50 minutes
Total time: 2 hours and 30 minutes (including cooling time)
Servings: 12

Welcome to the world of fresh and invigorating flavors! Today, we will embark on making a lemon mint cake, a recipe that perfectly balances sweetness and acidity. This cake is ideal for a hot summer day or to impress guests at a party. The mint adds a surprising note of freshness, while the lemon will delight your taste buds. Let’s get started!

A Brief History of Lemon Mint Cake

Lemon cakes have a long history, cherished for their refreshing taste and airy texture. Lemons, known for their antioxidant properties and high vitamin C content, have been used in cooking for centuries. The addition of mint was inspired by culinary traditions that value the combination of fresh flavors, providing a perfect contrast to the cake's sweetness. This cake is not only a treat for the taste buds but also a healthy choice due to its natural ingredients.

Ingredients for the Cake Layers

- 230 g butter, at room temperature
- 150 g sugar
- 280 g flour
- 1 pinch of salt

Ingredients for Cream 1 (on top of the layer)

- 4 lemons (juice and zest)
- 6 eggs
- 300 g sugar
- 130 g flour
- 1 vanilla pod

Ingredients for Cream 2 (on top of Cream 1)

- 250 ml milk
- 150 g sugar
- 4 egg yolks
- A bunch of fresh mint leaves
- 400 ml whipped cream
- 6 sheets of gelatin
- Vanilla (optional)

Step-by-Step Instructions

1. Preparing the Cake Layers

Start by preparing the cake layers. In a large bowl, combine the room temperature butter with the sugar and mix well using an electric mixer until you achieve a creamy and fluffy consistency. It’s important to use quality butter, as it will influence the final texture of the cake.

Next, add the flour and salt, gently mixing with a spatula until well combined. Divide the resulting dough into two equal parts.

Preheat the oven to 170 degrees Celsius (medium heat) and grease a 24 cm round cake pan. Pour the first half of the batter into the pan and bake for 20 minutes. Once baked, remove the layer from the oven and allow it to cool.

2. Preparing Cream 1

Meanwhile, let’s work on Cream 1. Squeeze the juice from the 4 lemons and grate the zest to obtain the intense flavor. In another bowl, beat the eggs with the sugar, then add the lemon juice and zest, followed by the flour and the split vanilla pod. Mix the ingredients well until you achieve a smooth consistency.

Once the cake layer has cooled, pour the lemon cream over the first layer and bake at 140 degrees Celsius (low heat) for 30 minutes. This step is crucial for the cream to set properly.

3. Preparing Cream 2

For Cream 2, place the milk, sugar, and egg yolks in a heatproof bowl. Set it over a bain-marie and stir constantly until the mixture thickens. It’s essential not to let the mixture boil to avoid curdling the eggs.

Once the cream has thickened, add the washed and chopped mint leaves, allowing them to infuse for 30-40 minutes. This step will ensure an intense mint flavor.

After the time has passed, strain the cream, pressing down on the leaves to extract all the juice. At this point, hydrate the gelatin in cold water for 10 minutes, then melt it in the microwave for a few seconds (or over a bain-marie). Add the melted gelatin to the mint cream and mix well.

Whip the cream until it forms stiff peaks and gently fold it into the mint cream to maintain the fluffiness. If desired, you can also add chopped After Eight chocolate for an extra flavor boost.

4. Assembling the Cake

Now that all the components are ready, it’s time to assemble the cake. Place the first layer with the lemon cream on a serving platter, followed by half of the mint cream. Add the second layer and the remaining mint cream. Arrange it as follows: layer, Cream 1, Cream 2, layer, Cream 1, Cream 2.

For a personal touch, you can decorate the cake with thin slices of lemon, fresh mint leaves, or even grated chocolate. Refrigerate the cake for 2-3 hours to cool and set.

Practical Tips

- Use quality ingredients: butter, lemons, and fresh mint are essential for a delicious cake.
- You can replace mint with basil for a more unusual and interesting variation.
- The cake can be made a day in advance, making it perfect for serving at a special occasion.
- For a touch of sophistication, serve the cake with a berry sauce.

Nutritional Benefits

This lemon mint cake is not only delicious but also packed with vitamins. Lemons are rich in vitamin C, while mint has anti-inflammatory and digestive properties. A slice of this cake can contain approximately 350 calories, depending on the serving sizes and ingredients used.

Frequently Asked Questions (FAQ)

1. Can I use store-bought lemons instead of organic lemons?
- Ideally, organic lemons are more flavorful and not treated with chemicals on the peel, but you can also use store-bought lemons.

2. How can I make the cake less sweet?
- You can reduce the amount of sugar in Cream 1 and Cream 2 while adding more lemon juice to maintain the flavor balance.

3. Can I replace gelatin with another ingredient?
- Yes, you can use agar-agar, a plant-based alternative to animal gelatin, but make sure to follow the usage instructions.

Pairing the Cake with Other Recipes and Beverages

The lemon mint cake pairs perfectly with a refreshing mint iced tea or a gin cocktail with lemongrass. You can serve it alongside a fresh fruit salad or vanilla ice cream for a complete culinary experience.

I hope this lemon mint cake recipe has been engaging and helpful! Whether you are a beginner or an experienced cook, this cake will surely become a favorite in your kitchen. Enjoy every slice and savor the flavors!