Zesty yogurt bundt cake with mojito drizzle

Method

1. Heat the oven to 160°C/140°C fan/gas 3. Brush the bundt tin with melted butter using a pastry brush, making sure you get the butter right into the crevices. Add the polenta and tilt the tin so it coats the inside.
2. Using an electric hand mixer, cream the butter and sugar in a mixing bowl for 5 minutes or until pale and fluffy. Beat in the lime zest, then beat in the eggs, one at a time, adding a good tablespoon of the flour with the second and third egg. Using a large metal spoon, fold in the yogurt and remaining flour in two goes until just combined.
3. Spoon the mixture into the prepared tin, then bake for 50-55 minutes until well risen and golden brown, and a skewer pushed into the middle of the cake comes out clean. Remove the cake from the oven, cool in the tin for 5 minutes, then carefully turn out onto a cooling rack set over a large baking tray.
4.  For the mojito drizzle, mix the lime juice, rum and sugar in a small bowl or jug until the sugar has dissolved. Drizzle the syrup over the warm cake and set aside to soak in.
5.  For the icing, sift the icing sugar into a bowl, add the lime juice and the hot water and mix until smooth. Just before serving, mix the chopped mint into the icing, then drizzle over the cake, letting it run down the sides. Decorate with extra fresh mint leaves.