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 /Spice Chronicles
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Ingredients
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1/4 cup
butter, softened
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1/2 cup
olive oil
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1 cup
brown sugar
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3
eggs, at room temperature
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1 cup
all purpose white flour
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1 teaspoon
baking powder
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1 teaspoon
powdered ginger
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1/2 cup
almond meal
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1 tablespoon
fresh lime zest
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1/2 cup
loosely packed mint leaves
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1/2 cup
fresh lime juice (3 limes)
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1 cup
blueberries
Directions
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Place the butter and oil in a mixing bowl and beat until well mixed.
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Add in the sugar and mix well until nice and smooth.
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Beat the eggs and add into the oil and butter mixture and mix well.
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Sift in the flour, baking powder and the powdered ginger into the mixture and mix in a little at a time.
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Fold in the lime zest.
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Puree the lime juice and mint together into a smooth liquid.
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Stir in the lime juice mixture to the cake batter to mix into a nice smooth batter.
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Stir in the blueberries.
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Grease and flour a 9-inch spring form pan or a loaf pan.
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Bake in a 350 degree oven for about 40 minutes. Turn off the oven and let the cake rest for 10 minutes.
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Remove from the oven and cool throughly before serving.
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