Paul A Young served up a delicious mojito cocktail cake with rum on Saturday Kitchen.

The ingredients for the sponge: 400g self-raising flour, ½ tsp baking powder, 4 tsp cornflour, 280g caster sugar, 320ml oat milk, 40g agave syrup, 140g vegetable oil and 1 tsp fine sea salt.

For the cocktail: 4 fresh mint leaves, chopped finely, plus 6–8 fresh mint leaves whole, ½ lime, zest only, plus 1½ tbsp lime juice, 3 tbsp white rum, 1 tbsp sugar syrup and demerara sugar, chopped mint leaves and extra lime zest, to decorate.

See recipes by Paul in his book titled: The Joy of Chocolate available from Amazon now.