Moroccan Honey & Mint Bundt Cake

If like me you have loads of left over fresh mint and dozen of eggs in the fridge that  need using up, this is the recipe for you!

I have to say this is the first cake I have ever baked that contains fresh herbs and I like it! Why have I never done this before?! It just shows that is always worth a good google when you have an abundance of particular ingredient. You end up finding unique new recipes.

The original recipe had a lot more coconut and no ground almonds in it. But due to a limited amount of coconut, I improvised and it seemed to work.

Here is the recipe I used:

Moroccan Honey & Mint Bundt Cake

Ingredients

For the cake batter

160g butter, softened

310g sugar

1½  teaspoons dried or fresh chopped mint

6 eggs

100g desiccated coconut

130g ground almonds

210g self-raising flour

10-15 Cup Bundt Tin (or you can use 20cm spring-release cake-tin with baking paper)

Method

Preheat the oven to 150ºC.

Beat the butter, sugar and mint until they begin to change colour. Add small quantities of the egg, coconut, ground almonds and flour, beating well between each addition to prevent the mixture from curdling. Repeat until you have used these ingredients up.

Butter a large Bundt cake-tin and then lightly dust with flour. Pour the batter in. Bake for 1–1½  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.

For the Mint Syrup

200ml water

180g sugar

1½  cups roughly chopped fresh mint

Place the water, sugar and mint in a saucepan. 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.

To finish

75g butter

180g honey

180g flaked almonds

Preheat the oven to 170ºC.

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 in. Once soaked in fully, turn cake out onto a lipped baking tray.

Place the butter, honey and almonds in a saucepan and melt together, stirring until well combined. Do not allow to boil. Remove from the heat and immediately spread this topping on the cake.

Place the cake back in the oven and bake the topping to a light amber colour, approximately 10-15 minutes. Remove and allow to cool in the tin for 20–30 minutes.

Remove the cake from the tin carefully and remove the baking paper gently while still warm.

Dust with icing sugar before serving warm with a blob of creme fraiche.

Have to say it's great to be back back blogging and I plan to do a lot more this year. Hopefully I stick to this promise this year!

Tap soon....