HONEY AND MINT SYRUP CAKE

HONEY  AND  MINT  SYRUP  CAKE:           AFRICA
INGREDIENTS:             ( serves 4 )

160  g butter, softened
310  g sugar
1-1/2  tsp dried or fresh chopped mint
6  eggs
230  g desiccated coconut
210  g self-rasing flour

For the mint syrup:
200  ml water
180  g sugar
1-1/2  cups  coarsely chopped fresh mint

To assemble
75  g butter
180  g honey
180  g flaked almonds
Icing sugar, to garnish

METHOD:

• Preheat the oven to 150C.
• Beat the butter, sugar and mint until they begin to change colour. 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 with baking paper. Pour the batter in. Bake for 1-1/2  hours ( you can make the mint syrup during this time ). Check if 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 10 minutes.
• To prepare the mint syrup, place all the 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. 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.

TIPS : The majority of Moroccan cakes are based on pastry, nuts and honey. Dates and marzipan are also popular ingredients, and some may be flavoured with rose or orange water.