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Moroccan Honey & Mint Syrup Cake


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Ingredients

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
    20min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

    Cake
    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

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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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Comments

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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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