250g butter, softened
1 cup caster sugar
4 free-range eggs
11⁄2 cups plain flour
1 cup rice flour
1 tsp baking powder
1 tsp bicarbonate of soda
2 lemons, zested
1 cup buttermilk
100g unsalted butter, at room temperature
1⁄2 cup cream cheese, at room temperature
21⁄2 cups icing sugar
1 tsp vanilla extract
1 tsp lime zest
2 tsp rum or rum essence.
Micro mint leaves, to garnish (optional)
Preheat oven to 180°C. Grease a 12-hole friand pan, or grease and line a baking tray with baking paper.
Using electric hand beaters or an electric mixer, cream the butter and sugar until very light and fluffy, and sugar is dissolved. Add eggs 1 at a time, beating well after each addition and adding a spoonful of the flour as each egg is added to stop curdling.
Sift the remaining flours, baking powder and bicarbonate of soda into the creamed butter mixture, then stir in lemon zest and buttermilk.
Cooking kisses in 3 batches, evenly spoon batter into prepared pan holes till holes are half-filled. Alternatively, spoon or pipe batter onto the baking tray, leaving enough room for spreading. Bake for 15 minutes or until golden.
Allow to cool in pan or on tray for 5 minutes before transferring to a wire rack to cool completely.
To make the mojito filling, mix butter and cream cheese in an electric mixer or food processor. Add icing sugar and mix until light and fluffy. Add vanilla, lime zest and rum or rum essence and mix to combine.
Spread filling onto one side of half the cooled cakes and sandwich with the remaining cakes. Serve garnished with mint leaves, if desired.