Moroccan Honey and Mint Cake

Nic’s comment that it was about time we had something that wasn’t chocolate flavour was met with howls of derision, but the crowd conceded that the cake looked delicious despite the lack of cocoa beans and the mild fear of a sweet cake with the word “mint” in the name. It took some effort (mental and physical) to slice this one into the necessary 25 pieces for a cake club widening at the member list as well as the waist line*, but it was well worth it. Nic’s report follows.

Cake

160g butter
310g sugar
1.5 tsp fresh chopped mint
6 eggs
230g dessicated coconut
210g self-raising flour

Preheat oven to 150°C
Beat butter, sugar and mint until they begin to change colour (don’t cream until light and fluffy as you want the cake to be quite dense).
Add small quantities of egg, coconut and flour, beating well between each addition. Repeat until ingredients are used up.
Line a cake tin (spring-form 20cm) with baking paper. Pour in batter, bake for 1-1.5 hrs until a skewer comes out clean from centre. Remove from oven and cool for 5-10 mins.

Syrup

While cake is cooking make syrup. Place 200ml water, 180g sugar and 1.5 cups chopped mint into a saucepan. Bring to the boil while stirring.
Remove from heat and cool for 30-45 mins. Strain through a sieve.
While cake is still in the tin prick loads of holes in it with a skewer. Pour over the mint syrup evenly and allow to soak in.

Turn the oven up to 170°C.
Put 75g butter, 180g honey and 180g flaked almonds in a pan and heat gently until they are melted together. Remove from heat and immediately spread over the cake.
Put the cake back in the oven and cook for ~15min until the topping is lightly browned (take care it doesn’t burn). Remove the cake from the oven and cool in the tin for 20-30 min. Take the cake from the tin and remove the paper while it is still warm.

* Mathematical modelling shows that as the member list gets longer, the slices of cake get thinner, and the rate of increase of waistlines slows proportionately. This can be avoided by recruiting two bakers per week, or by grabbing seconds before latecomers arrive in the tea room.

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Published in: on July 5, 2010 at 21:47  Leave a Comment  

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