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Author Notes: Adding mint to a dessert was a new thing for me, however now I am a mint cake convert. The cake should be left undisturbed overnight for the flavors to mature and the cake to air out. It makes a great morning loaf especially in summer. I have added ground almonds, but you can add ground pistachios for a variation. The blueberries have settled to the bottom of the cake offering a nice blue and purple edge which is pretty. The prominent flavor is the mint, which pairs nicely with the fresh tartness of the lime and a hint of spice from the ginger. - Rinku Bhattacharya
- 1/4 cup butter, softened
- 1/2 cup olive oil
- 1 cup brown sugar
- 3 eggs, at room temperature
- 1 cup all purpose white flour
- 1 teaspoon baking powder
- 1 teaspoon powdered ginger
- 1/2 cup almond meal
- 1 tablespoon fresh lime zest
- 1/2 cup loosely packed mint leaves
- 1/2 cup fresh lime juice (3 limes)
- 1 cup blueberries
- Place the butter and oil in a mixing bowl and beat until well mixed.
- Add in the sugar and mix well until nice and smooth.
- Beat the eggs and add into the oil and butter mixture and mix well.
- Sift in the flour, baking powder and the powdered ginger into the mixture and mix in a little at a time.
- Fold in the lime zest.
- Puree the lime juice and mint together into a smooth liquid.
- Stir in the lime juice mixture to the cake batter to mix into a nice smooth batter.
- Stir in the blueberries.
- Grease and flour a 9-inch spring form pan or a loaf pan.
- Bake in a 350 degree oven for about 40 minutes. Turn off the oven and let the cake rest for 10 minutes.
- Remove from the oven and cool throughly before serving.