Moroccan Mint Cake

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Moroccan Mint Cake

by Thripti Hinduja

Savour the delicious and moist Moroccan Mint Cake with a delectable Honey Almond Crust.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 30 mins Ready in : 50 mins Serves : 4-6 Servings


  • Mint Cake
    • 55g Butter, room temperature
    • 70g Sugar
    • 2tbsp Chopped mint – roughly 12 leaves
    • 2 Eggs
    • 60g Desiccated Coconut
    • 60g Plain flour
    • ¼ tsp Baking Powder
    • 2 tbsp Milk
    • 1 tsp Lemon Rind
    • 1 tsp Vanilla Extract
  • Syrup
    • 100ml Water
    • 40g Sugar
    • ½ bunch Mint Leaves
    • Juice of ½ Lemon
  • Honey Almond Crust
    • 40g Sliced Almonds
    • 40g Honey
    • 20g Butter


  1. Preheat oven to 170 deg and grease 2 nos of 7 inches cake tins.
  2. In a mixer bowl, sift the flour, baking soda, salt and cinnamon powder.
  3. Add sugar.
  4. Add in the beaten eggs and the melted butter.
  5. Mix to combine. Do not vigorously beat the mixture.
  6. Fold in the vanilla extract, pineapple and walnuts.
  7. Pour mixture into prepared tins and bake in the pre heated oven for approximately 25-30 minutes.
  8. Check for doneness with a toothpick.
  9. Remove from oven and cool.
  10. Once cool, spread the frosting on top of both sponges and layer them up.
  11. Then spread the remaining frosting on the sides of the cake, covering the whole sponge.
  12. Decorate with chopped toasted walnuts.
  13. Chill before serving.


  1. Boil the water, sugar and mint leaves together for 1 minute. Strain and add the lemon juice.


  1. In a pan, melt the butter and honey together, Take it off the heat and stir in the sliced almonds.
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