Special Mint Cake: Oh! Top Recipe…
By now you know: we at grannytricks often go browsing not only through regional recipes and trends at home, but we also love to experiment and discover ethnic customs. And when we drank green tea flavored with mint leaves as per Moroccan custom, we were inspired to make a cake that could accompany this relaxing and rejuvenating moment. Thus was born the mint cake: a fluffy cake that owes its tender green coloring and pleasantly fresh taste to the addition of mint syrup, homemade of course! Make mint cake too, a fluffy snack that will know how to refresh the palate! And if you are a lover of this aromatic herb, also try mint white hot chocolate!
Ingredients :
Ingredients for a 24 cm (9.5-inch) diameter cake tin:
- 100g (1/2 cup) sugar
- 100g (7 tablespoons) softened butter
- 200g (4 medium) eggs, at room temperature
- 125g (1/2 cup) whole milk, at room temperature
- 80g (2/3 cup) potato starch (potato flour)
- 200g (1 2/3 cups) all-purpose flour (plain flour)
- 16g (4 teaspoons) baking powder
For the mint syrup:
- 50g (1/2 cup) fresh mint leaves
- 200g (1 cup) sugar
- 200g (3/4 cup + 2 tablespoons) water
For garnish:
- Powdered sugar (icing sugar), as needed
How to Prepare Special Mint Cake:
- To make the mint cake, start by preparing the mint syrup the day before in the following way: put the peeled mint, caster sugar in a blender and blend well. In a small saucepan pour the water and add the mint and sugar mixture.
- Over medium heat, let everything heat up and remove from the heat only when it has come to a boil. Transfer the mint syrup to a jar and once warm, place it back in the refrigerator, letting it steep overnight. The next day take the syrup back, strain it through a fine-mesh strainer to remove any remaining chopped mint, and set it aside in a bowl.
- You can proceed with the cake preparation: place the chopped butter and sugar in a bowl, whip the mixture with electric whips and beat it until it is fluffy. Add the eggs one at a time 9, continuing to work with the whips, and mix everything well.
- Then pour in the milk 10 and 220 g of previously prepared mint syrup; then while continuing to work the mixture with the whips, add the flour the starch and the baking powder until the mixture is smooth. Butter a cake pan with a diameter of 24 cm and pour the mixture into it.
- At this point bake in a preheated static oven at 180 degrees for 40 minutes. When cooked, take the mint cake out of the oven and, once it has cooled, unmold it and dust it with powdered sugar before serving.
Bon Appétit!
