Tuesday, 19 June 2007


Makes 1 x 23 cm round cake
160g butter, softened
150g sugar
1 1/2 Tbl fresh chopped mint
6 eggs
230g desiccated coconut
210g self-raising flour

Preheat the oven to 150°C

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 1/2hours (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
Mint Syrup
200ml water
90g sugar
11/2 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
75g butter
180g honey
180g flaked almonds

Preheat the oven to 170°C
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 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 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

Keys to Success
• Don't cream the butter and sugar until they are light and fluffy, as this will result in an open and light-textured cake. This is a dense, hearty cake.
• Prepare the Mint Syrup in advance and allow to cool before using. This will enhance the mint flavour.
• Make the honey and almond topping just as you need it: it 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.

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