Cachaça is a Brazilian rum, that is made from sugarcane juice instead of molasses, like other rums. It is the base for the traditional and very popular Brazilian cocktail - Caipirinha. As you will see, cachaça also adds a wonderful depth of flavor to this cake!
For the cake
- Preheat oven to 140-150* C (284-300* F) Fan.
- In a mixer’s bowl, add the butter and sugar. Beat for 4-5 minutes on high speed using the whisk attachment, until light and fluffy. Every so often, stop the mixer and scrape down the sides of the bowl with a spatula.
- Lower mixer’s speed and add the eggs, one at a time, waiting for each egg to become completely incorporated before adding the next.
- Remove mixing bowl from stand and add the yogurt, cachaça, lime zest, all-purpose flour and self-rising flour. Mix with a spatula until all of the ingredients are completely combined.
- Grease a 25x10 cake pan with butter and dust with flour.
- Add the cake batter and bake for 70 minutes.
For the syrup
- In a pot, add the sugar, the juice from 7 limes, the cachaça and tonic water. Place over high heat.
- As soon as the sugar melts and the mixture comes to a boil, add the lime wedges.
- Remove from heat and set the syrup aside to cool.
- Remove the cake from the oven and slowly add the cool syrup over the cake using a spoon so that it won’t break or crack.
- Set aside for 30 minutes so the cake can soak the syrup.
- Remove the lime wedges and set aside.
For the frosting
- In a mixer’s bowl, add the butter and icing sugar. Beat until light and fluffy.
- Add the cachaça and beat to incorporate.
- Spread the frosting over the cake with a spoon.
- Serve with lime wedges.