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.


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.


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.

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


Perhaps due to the frost of midwinter slowing down the typing fingers of cake clubbers, recipes have been oozing in at a gentle pace of late. However, a flurry of catching up is upon us, starting with Tom’s excellent Lebkuchen. This was a large cake, and although delicious, it even managed to defeat one of the best turn outs of the Cake Club so far. Tom’s report follows.

1.5 cups of Sugar
4 eggs
500g Honey
4 tsp baking powder
4 cups of flour
250g Ground Hazelnuts
250g Ground Almonds
100 Almonds (Silvered)
1 Lemon rind

Spice mix
4 tsp Cinnamon
4 tsp Cloves
3 tsp ginger
2 tsp nutmeg
2 tsp cardamom

Heat and mix, butter, sugar and honey in a large pot.
Add spice mix and lemon rind when warm, stir and allow to cool.
Add eggs first and then flour, while stirring (it takes a while so a mixer might help).
Add nuts and mix.
Spread mix into a relatively low baking dish (about 5cm high, it doesn’t rise much).
Bake for approx. 15 mins (this seems to vary – test with a knife).

Note. This makes a very big Cake and you could easily halve it if you didn’t have a whole Cake Club to feed!

Published in: on July 4, 2010 at 21:27  Leave a Comment