Moroccan Mint and Honey Cakes Recipe

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makes:

6

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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Ingredients

  • For the mint syrup:
  • 130 ml water
  • ½ cup sugar
  • 1 cup roughly chopped fresh mint
  • For the honeyed almonds:
  • 50 g butter
  • ½ cup honey
  • 120 g sliced almonds
  • For the cakes:
  • 1 cup plain flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 150 g desiccated coconut
  • 100 g butter, softened
  • 200 g sugar
  • 1 tbsp chopped fresh mint
  • 4 eggs

Method

  • Preheat oven to 150°C. Line a 6-hole large muffin tin with baking paper or pre-folded muffin papers

  • To make the mint syrup, place the water, sugar and mint in small pot and bring to the boil, stirring occasionally to dissolve the sugar. Remove from heat and cool to room temperature. Strain through a sieve and discard mint leaves

  • To make the cakes, whisk together flour, baking powder, salt and coconut in a small bowl

  • Beat the butter, sugar and mint until it just starts to pale. Add 1 egg and a quarter of the flour mixture and beat well. Repeat with remaining eggs and flour

  • Divide batter evenly between muffin tins. Bake for 20 minutes

  • While the cakes are baking, make the honeyed almonds by heating all ingredients  in a small pot over a low heat, stirring constantly. Do not allow to boil

  • When cakes have been in oven 20 minutes, remove and prick the tops all over with a long wooden skewer. Pour over mint syrup, allowing it to soak in well

  • Top with hot honeyed almonds and return to the oven for another 10–12 minutes or until almonds are a light brown colour

  • Cool in tins for 15 minutes before removing and serving immediately.

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