Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4 and butter and line a 900g loaf tin. Put the sugar, lime zest and mint leaves into a food processor and blend until the mint is very finely chopped. Put the butter into a bowl with the infused sugar and beat with an electric mixer for about 5 minutes until light and fluffy. Add the eggs, a little a time, waiting until fully combined before adding more. Fold in the flour, ¼ tsp salt and the baking powder and mix until smooth. Pour in the cream and gently mix to combine. Spoon into the loaf tin and bake for 55-60 minutes or until a skewer inserted into the middle comes out clean.
While the cake bakes, put the lime juice and sugar into a small pan and bring to a gentle simmer, cooking until the sugar has dissolved. Remove from the heat.
Allow the cake to cool in the tin for 5 minutes before transferring to a wire rack set over a piece of baking paper. Using a skewer, poke holes all over the top, sides and base of the cake. Brush the syrup all over the cake, coating the entire surface. Allow to cool. Once fully cooled, put the cake into the freezer for 20 minutes.
To make the glaze, put the chopped chocolate in a bowl. Heat the cream until simmering then remove from the heat and pour over the chocolate, stirring to make a thin, pourable glaze. Leave for 10 minutes until slightly thickened. Remove the cake from the freezer and set back onto the wire rack. Pour the glaze all over the cake, making sure the entire top and sides are covered. Allow the glaze to cool for 5 minutes before topping with a little lime zest. This cake will keep for 3-4 days in an airtight container.