Moroccan Honey Mint Syrup Cake Recipes

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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

Provided by Dropbear

Categories     Dessert

Time 1h50m

Yield 1 cake

Number Of Ingredients 12



Moroccan Honey & Mint Syrup Cake image

Steps:

  • Preheat the oven to 150ºC. 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 (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.
  • 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 170ºC. 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 inches.
  • 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.

Nutrition Facts : Calories 7462, Fat 384.6, SaturatedFat 202.2, Cholesterol 1771.2, Sodium 5076.3, Carbohydrate 952.2, Fiber 46, Sugar 748.2, Protein 110.2

160 g butter, softened
310 g sugar
1 1/2 teaspoons chopped of fresh mint
6 eggs
230 g desiccated coconut
210 g self-raising flour
200 ml water
180 g sugar
1 1/2 cups coarsely chopped of fresh mint
75 g butter
180 g honey
180 g sliced almonds

MOROCCAN ORANGE & CARDAMOM CAKE

Replace sugar with xylitol and swap butter and oil for a puréed whole orange in this light and zesty cake, with ground almonds and polenta

Provided by Sara Buenfeld

Categories     Afternoon tea, Dessert, Treat

Time 2h20m

Number Of Ingredients 10



Moroccan orange & cardamom cake image

Steps:

  • Put the whole oranges in a pan, cover with water and boil, covered, for 1 hr until a knife easily pierces them. If the oranges won't stay under the water, place a small saucepan lid directly on top to keep them submerged. Remove the oranges from the water and cool, then quarter and remove any seeds and obvious pith where the stalk was. Blitz the oranges to a rough purée with a hand blender or in a food processor and put in a large bowl.
  • Heat oven to 160C/140C fan/gas 3 and line the base and sides of a 21cm loose-bottomed cake tin with baking parchment. Beat the cardamom, xylitol and eggs into the orange purée, then mix the ground almonds with the polenta, flour and baking powder, and fold in until well blended. Scrape the mixture into the tin, level the top and bake for 40 mins.
  • After 40 minutes, scatter over the almonds, quickly return to the oven and bake 20-25 mins more until a skewer inserted into the centre comes out clean. Remove from the tin and leave to cool. Serve sliced as a cake, or with Greek yogurt or cream as a dessert.

Nutrition Facts : Calories 261 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 9 grams protein, Sodium 0.34 milligram of sodium

2 oranges , scrubbed
seeds of 6 green cardamom pods, crushed
225g pack xylitol (we used Total Sweet)
6 large eggs
200g pack ground almonds
50g polenta
25g self-raising flour
2tsp baking powder
1tbsp flaked almonds
Greek yogurt or cream, to serve

FRIED MOROCCAN HONEY CAKES

Like little fritters with a delicious honey-orange syrup glaze. The dough reminds me a lot of Mexican churros, except for the orange flavor. Yum! Preparation time does NOT include 1 hour of standing time.

Provided by Jostlori

Categories     Breads

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13



Fried Moroccan Honey Cakes image

Steps:

  • Whisk the eggs, orange juice and oil together in a large bowl. Add the orange zest and sugar and whisk until frothy.
  • Stir in the flour and baking powder and mix with a WOODEN SPOON until smooth, but still a bit sticky. Cover and set aside for 1 hour.
  • For the syrup, in a saucepan, heat water with lemon juice and sugar, stirring until the sugar dissolves. Bring to a boil, reduce the heat and simmer for 5 minutes. Add the honey and orange zest and simmer for another 5 minutes. Keep warm.
  • Sprinkle some flour onto the dough and transfer it to a lightly floured surface. Work in just enough extra flour to make a dough that doesn't stick to your hands.
  • Roll it out to a 1/4 inch thickness. It will be very elastic, so just keep rolling and resting until it stops shrinking back.
  • Using a 2 inch cookie cutter, cut out round shapes.
  • Heat the oil in a large deep-sided frying pan to 325F or until a cube of bread dropped into the oil browns in 20 seconds. Fry the cakes 3 or 4 at a time until puffed and golden, about 1 minute on each side. Remove and drain on paper towels.
  • Using tongs, dip each cake into the warm syrup long enough for it to soak inches Transfer to a serving platter. Serve warm or cold.

Nutrition Facts : Calories 817.1, Fat 17.9, SaturatedFat 3, Cholesterol 139.5, Sodium 149.9, Carbohydrate 154.9, Fiber 2.3, Sugar 98.8, Protein 12.3

3 eggs
1/4 cup orange juice
1/4 cup vegetable oil
1 tablespoon orange zest, finely grated
1/4 cup powdered sugar
10 ounces flour
1 teaspoon baking powder
1 1/4 cups water
2 tablespoons lemon juice
1 1/3 cups sugar
1/3 cup honey
1 tablespoon orange zest, finely grated
vegetable oil, for deep frying

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