Serves 8

Prep time: 20 minutes

Baking time: 25 minutes


  • 225g butter
  • 225g caster sugar
  • 4 large eggs
  • 2 lime zest
  • 225g self-raising flour
  • 2 tsp baking powder
  • Pinch salt

Soaking liquid

  • 2 limes, juiced
  • 20ml water
  • 100g brown sugar
  • 15 mint leaves, chopped
  • 100ml white rum


  • 200g butter
  • 250g icing sugar
  • 1 lime zest


  1. For the sponges, preheat your oven to 180C/160C fan and grease and dust two 8" round cake tins. Set aside.
  2. Add all the sponge ingredients into a bowl and cream together for 2 minutes or until everything is smooth.
  3. Divide between the two tins and pop into the oven and bake for 25 minutes.
  4. While they're baking, its time to make the syrup. Add the lime juice, water, sugar to a pot and bring to a gentle boil for 2-3 minutes.
  5. Remove from the heat and add the chopped mint leaves and white rum. Infuse for 10-15 minutes.
  6. Once the sponges are baked, allow to sit in the tins for a few minutes before removing onto a wire rack to cool completely.