food for thought

by michelle

mint and honey syrup cake

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Mint seems to be my theme at the moment. This cake could follow a Moroccan or Middle Eastern meal. It is of medium density, very moist and goes wonderfully well with yoghurt. Enjoy it with a glass of mint tea.

mint-and-honey-syrup-cake

Preheat the oven to 150C (300F). In a food processor beat 115g (4 oz) of softened butter with 250g (8¾ oz) of sugar until creamy. Alternately add 4 large eggs, 185g (6½ oz) of self-raising flour, 185g (6½ oz) of dessicated coconut and ½ a cup of Greek-style yoghurt until everything is incorporated. Pour into a prepared cake tin and bake for 1½ hours. While the cake is baking combine 180 ml  (6 fl oz) of water, 170g (7 oz) of sugar and 1 bunch of coarsely chopped mint in a saucepan and bring to boil, making sure all the sugar dissolves. Remove from the heat and allow to cool. When the cake tests clean remove it from the oven and raise the oven temperature to 180C (350F). Using a skewer make holes all through the cake. Strain the syrup and discard the mint leaves then pour the syrup evenly over the cake and allow it to soak in. In another saucepan combine 70g (2½ oz) of butter, 170g (7 oz) of honey and 170g (7 oz) of slivered almonds and heat just enough to combine. Spread this mixture over the cake and return the cake to the oven. Bake for a further 15 minutes or until golden brown. Cool in the tin.

mint-and-honey-syrup-cake-piece

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Written by michelle picker

June 9, 2013 at 6:50 am

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