Ingredients
Cake
- 200 g sugar
- 160 g soft butter
- 1.5 teaspoons fresh mint leaves
- 6 eggs
- 230 g dessicated coconut
- 210 g self rasing flour
Mint Syrup
- 200 g water
- 180 g sugar
- 1 bunch fresh mint leaves
Honey & Almond Topping
- 75 g Butter
- 180 g honey
- 180 g extra chopped chocolate and sliced almonds for sprinkling on top
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I'm cooking this todayRecipe's preparation
- Preheat the oven to 150C. Line a lightly greased spring form cake tin with baking paper.
Place sugar and mint in the TM bowl for 5 sec on Sp 7. Add butter, beat for 20 sec on Sp 5.
Add remaining cake ingredients and combine for 1 min on Sp 6
Pour batter into tin and bake for approx 1 hour. 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 to cool in the tin for 5-10 mins
While the cake is baking, make the mint syrup. Place sugar and mint in the bowl for 10sec on sp 7
Add water and cook for 10min at 100C on Sp 1. Allow to cool for 30-40 mins.
After the cake has been removed from the oven & allowed to cool, start the honey & almond mix. Place butter, honey and almonds in the bowl and melt together for 5 mins at 90C on reverse Sp 1
When cake comes out of the oven and has had its initial cooling time in the tin, prick 50-60 holes in the top. Slowly pour the mint syrup evenly over the cake, allowing it to soak in for a couple of minutes.
Spread the honey & almond mix over the top of the cake.
Place the cake back in the oven for a further 10-15 minutes at 170C until the topping is a light amber colour.
Remove from the oven 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
Cake
Mint Syrup
Honey & Almond Topping
Assemble
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Its a typo to have chocolate in the almond mixture - I will fix it now - sorry! Rose water is a great suggestion!
The cake turned out amazing! I thought it might have been a bit dense and overly sweet with the syrup and the honey topping, but it was still quite fluffy inside. The people at work were suitably impressed!
I did a couple of things differently...Added a capful of rosewater to the syrup,Skipped the chocolate in the honey and almond topping (no regrets - I think it would have been too rich),
Next time I'd toast the almonds first, before adding to the honey mix, to keep them extra crunchy.
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