Moroccan Honey Mint Syrup Cake

The delicious moroccan combination of mint and honey comes through well in this sweet, moist cake. Perfect with a dollop of natural yoghurt sweetened with honey and mint, and freshly made mint tea. Makes 1 x 20cm-round cake

Steps

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 inches bake for 1-11 / 2 hours.

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.

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.

To assemble.

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 , all.

Ingredients

butter, sugar, of fresh mint, eggs, desiccated coconut, self-raising flour, water, honey, sliced almonds