[Revised: I am new to Weekend Herb Blogging, originated hosted by Kalyn of Kalyn's Kitchen, an event to discussing, cooking/baking about herbs (Thank you, Kalyn, your prompt response is highly appreciated!). I love herbs and as I plant my own herbs, I'd love to participate. I've missed the previous event hosted by Katie of Thyme for Cooking This is my first entry of WHB #100, hosted by Katerina of Daily Unadventures in Cooking.]
Moroccan Honey & Mint Syrup Cake
Source: Dean Brettschneider & Lauraine Jacobs. Cuisine. Issue 110 May 2005.
160g butter, softened,
310g sugar (I used 200g sugar),
1 ½ tsp dried or fresh chopped mint (I prefer fresh),
230g desiccated coconut,
210g self-raising flour (Baker's note: ensure that your self-raising flour is as fresh as possible—you can make your own self-raising flour by measuring 250g plain flour and 15g baking powder, sieve well at least 7 times)
Preheat the oven to 150C. Beat the butter, sugar and mint until they begin to change colour (Baker's note: don't cream the butter and sugar until they light and fluffy, as this will result in an open and light-textured cake. This is a dense, hearty cake.). Add small quantities of the egg, coconut and flour, beating well between each addition to prevent the mixture from curdling. Repeat until you have used these ingredients up.
Line a lightly greased spring-release cake tin (20cm) with baking paper. Pour the batter in. bake for 1-1 ½ 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.
Baker's note: prepare the mint syrup in advance and allow to cool before using. This will enhance the mint flavour.
1 ½ cups coarsely chopped fresh mint
Place all ingredients in a saucepan and 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.
Baker's notes: Make the honey and almond topping when you need it. The topping must be warm when you spread it on top of the cake. When the cake is in the oven for the second time, avoid burning the topping.75g butter,
180g flaked almonds
Preheat the oven to 170C. 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.
Place the butter, honey and almonds in a saucepan and melt them together, stirring until all are 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 (about 15 minutes). Remove 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.