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Recipedessert Vegetarian

Moroccan Honey Mint Syrup Cake

the delicious moroccan combination of mint and honey comes through well in this sweet, moist cake. perfect with a dollop of natural yoghurt sweetened with honey and mint, and freshly made mint tea. makes 1 x 20cm-round cake

complex9 ingredients18 preparation steps
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Ingredients

  • butter
  • sugar
  • of fresh mint
  • eggs
  • desiccated coconut
  • self-raising flour
  • water
  • honey
  • sliced almonds

Preparation

  1. 1preheat the oven to 150c
  2. 2beat the butter , sugar and mint until they begin to change colour
  3. 3add small quantities of the egg , coconut and flour , beating well between each addition to prevent the mixture from curdling
  4. 4repeat until you have used these ingredients up
  5. 5line a lightly greased spring-release cake-tin with baking paper
  6. 6pour the batter inches bake for 1-11 / 2 hours
  7. 7check the cake is baked by inserting a skewer in the centre
  8. 8if it comes out clean , the cake is ready
  9. 9remove from the oven and allow it to cool in the tin for 5-10 minutes
  10. 10for the mint syrup
  11. 11place all ingredients in a saucepan and bring to the boil , stirring occasionally to ensure the sugar is dissolved
  12. 12remove from the heat and allow to cool for 30- 45 minutes
  13. 13strain through a sieve and discard the mint leaves
  14. 14use the syrup as directed
  15. 15to assemble
  16. 16preheat the oven to 170c
  17. 17with the cake still in the tin , prick 60-70 holes in the top
  18. 18pour the mint syrup evenly over the cake , allowing it to soak inches