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Moroccan Honey & Mint Syrup Cake




  • 200 g sugar
  • 160 g soft butter
  • 1.5 teaspoons fresh mint leaves
  • 6 eggs
  • 230 g dessicated coconut
  • 210 g self rasing flour

Mint Syrup

  • 200 g water
  • 180 g sugar
  • 1 bunch fresh mint leaves

Honey & Almond Topping

  • 75 g Butter
  • 180 g honey
  • 180 g extra chopped chocolate and sliced almonds for sprinkling on top
  • 6
    1h 35min
    Preparation 20min
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31

Recipe's preparation

    1. Preheat the oven to 150C. Line a lightly greased spring form cake tin with baking paper.
  1.  Place sugar and mint in the TM bowl for 5 sec on Sp 7. Add butter, beat for 20 sec on Sp 5.

  2. Add remaining cake ingredients and combine for 1 min on Sp 6

  3. Pour batter into tin and bake for approx 1 hour. 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 to cool in the tin for 5-10 mins

  4. Mint Syrup
  5.  While the cake is baking, make the mint syrup. Place sugar and mint in the bowl for 10sec on sp 7

  6.  Add water and cook for 10min at 100C on Sp 1. Allow to cool for 30-40 mins.

  7. Honey & Almond Topping
  8.  After the cake has been removed from the oven & allowed to cool, start the honey & almond mix. Place butter, honey and almonds in the bowl and melt together for 5 mins at 90C on reverse Sp 1

  9. Assemble
  10. When cake comes out of the oven and has had its initial cooling time in the tin, prick 50-60 holes in the top. Slowly pour the mint syrup evenly over the cake, allowing it to soak in for a couple of minutes.


  11.  Spread the honey & almond mix over the top of the cake.

  12.  Place the cake back in the oven for a further 10-15 minutes at 170C until the topping is a light amber colour.

  13. Remove from the oven 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


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • this is a fantastic recipe. I

    Submitted by Ralphieb63 on 7. February 2014 - 19:04.

    tmrc_emoticons.) this is a fantastic recipe. I used 2 teaspoons rose water in the syrup. Such exotic flavours. Thanks for posting!

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  • I'm glad you liked it! We

    Submitted by PrueHolly on 11. August 2013 - 09:34.

    tmrc_emoticons.) I'm glad you liked it! We love it in this house!

    Its a typo to have chocolate in the almond mixture - I will fix it now - sorry! Rose water is a great suggestion!

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  • The cake turned out amazing!

    Submitted by KirstenY on 5. August 2013 - 13:23.

    The cake turned out amazing! I thought it might have been a bit dense and overly sweet with the syrup and the honey topping, but it was still quite fluffy inside. The people at work were suitably impressed!

    I did a couple of things differently...Added a capful of rosewater to the syrup,Skipped the chocolate in the honey and almond topping (no regrets - I think it would have been too rich),

    Next time I'd toast the almonds first, before adding to the honey mix, to keep them extra crunchy.

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