Moroccan Honey & Mint Syrup Cake Recipe

Name: Moroccan Honey & Mint Syrup Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 160 g butter, softened; 310 g sugar; 1 1/2 teaspoons chopped of fresh mint; 6 eggs; 230 g desiccated coconut; 210 g self-raising flour; for the mint syrup; 200 ml water; 180 g sugar; 1 1/2 cups coarsely chopped of fresh mint; 75 g butter; 180 g honey; 180 g sliced almonds

Servings: persons

160 g butter, softened
310 g sugar
1 1/2 teaspoons chopped of fresh mint
6 eggs
230 g desiccated coconut
210 g self-raising flour
for the mint syrup
200 ml water
180 g sugar
1 1/2 cups coarsely chopped of fresh mint
75 g butter
180 g honey
180 g sliced almonds

1
Preheat the oven to 150u00b0C. 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.
2
Line a lightly greased spring-release cake-tin with baking paper. Pour the batter inches Bake for 1-11/2 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.
3
For the mint syrup.
4
Place all ingredients in a saucepan and 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.
5
To assemble.
6
Preheat the oven to 170u00b0C. 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 inches.
7
Place the butter, honey and almonds in a saucepan and melt them together, stirring until all are well combined. Do not allow to boil. Remove from the heat and immediately spread this topping on the cake.
8
Place the cake back in the oven and bake the topping to a light amber colour (about 15 minutes). Remove and allow to cool in the tin for 20-30 minutes. Take the cake out of the tin carefully and while it is still warm, gently remove the baking paper. Dust the cake with icing sugar before serving.

1698

kcal

Calories

Fat

211

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 160 g butter, softened, 310 g sugar, 1 1/2 teaspoons chopped of fresh mint, 6 eggs, and more.

Yes, Moroccan Honey & Mint Syrup Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Moroccan Honey & Mint Syrup Cake

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