Moroccan Honey and Mint Syrup Cake
A fabulous richly flavoured cake to celebrate the holidays.
For the cake batter
- 160g butter, softened
- 310g sugar
- 1½ teaspoons dried or fresh chopped mint
- 6 eggs
- 230g desiccated coconut
- 210g self-raising flour
For the Mint Syrup
- 200ml water
- 180g sugar
- 1½ cups roughly chopped fresh mint
- 75g butter
- 180g honey
- 180g flaked almonds
- Preheat the oven to 170ºC.
Preheat the oven to 150ºC.
Beat the butter, sugar and mint until they begin to change colour. Add small quantities of the egg, coconut and flour, beating well between each addition to prevent the mixture from curdling. Repeat until you have used these ingredients up.
Line a lightly greased 20cm spring-release cake-tin with baking paper. Pour the batter in. Bake for 1–1½ hours (you can make the Mint Syrup during this time).
Check the cake is baked by inserting a skewer in the centre. If it comes out clean, the cake is ready. Remove from the oven and allow it to cool in the tin for 5–10 minutes.
Place the water, sugar and mint in a saucepan. Bring to the boil, stirring occasionally to ensure the sugar is dissolved. Remove from the heat and allow to cool for 30–45 minutes. Strain through a sieve and discard the mint leaves. Use the syrup as directed.
With the cake still in the tin, prick 60–70 holes in the top. Pour the Mint Syrup evenly over the cake, allowing it to soak in.
Place the butter, honey and almonds in a saucepan and melt together, stirring until well combined. Do not allow to boil. Remove from the heat and immediately spread this topping on the cake.
Place the cake back in the oven and bake the topping to a light amber colour, approximately 15 minutes. Remove and allow to cool in the tin for 20–30 minutes.
Remove the cake from the tin carefully and remove the baking paper gently while still warm.
Dust with icing sugar before serving.
Suggested wines to compliment this recipe
Seresin Estate 2006
Grove Mill 2006
Jules Taylor 2006
Brown Bros Orange Muscat Flora 2006