Moroccan Honey Mint Syrup Cake
Transport your taste buds to North Africa with this Moroccan Honey Mint Syrup Cake, a unique dessert that blends fragrant mint, sweet honey, and zesty lemon in every moist bite. Made with a combination of all-purpose and semolina flours, this cake achieves a wonderfully textured crumb that's both light and satisfying. Fresh mint leaves are delicately folded into the batter, infusing the cake with a refreshing herbal aroma, while a luscious honey mint syrup is poured over the baked cake, creating an irresistibly moist and flavorful finish. Perfect for serving at brunches, afternoon teas, or special celebrations, this exotic dessert is a show-stopping centerpiece that balances sweetness with a hint of citrusy tang. Garnish with fresh mint and a drizzle of honey for a stunning presentation that will leave guests raving.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Semolina flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 115 grams Unsalted butter
- 150 grams Granulated sugar
- 3 large Eggs
- 175 grams Plain yogurt
- 1 teaspoons Vanilla extract
- 15 grams Fresh mint leaves
- 250 milliliters Water (for syrup)
- 100 grams Honey (for syrup)
- 10 grams Fresh mint leaves (for syrup)
- 2 tablespoons Lemon juice (for syrup)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and line the base with parchment paper.
In a medium bowl, whisk together the all-purpose flour, semolina flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
Mix in the yogurt and vanilla extract until smooth. Fold in the chopped fresh mint leaves.
Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
While the cake bakes, prepare the syrup: In a saucepan, combine water, honey, mint leaves, and lemon juice. Heat over medium heat and bring to a gentle simmer. Simmer for 5-7 minutes, then strain out the mint leaves and set the syrup aside to cool.
Once the cake has finished baking, allow it to cool in the pan for 10 minutes. Using a skewer, poke small holes all over the surface of the cake.
Slowly pour the cooled syrup evenly over the warm cake, allowing it to soak in completely.
Let the cake sit for an additional 15-20 minutes to soak up the syrup before transferring it to a serving platter.
Garnish with fresh mint leaves and a drizzle of honey, if desired. Serve and enjoy!
Nutrition Facts
Calories |
3170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 823 mg | 274% | |
| Sodium | 2444 mg | 106% | |
| Total Carbohydrate | 480.2 g | 175% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 247.7 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 545 mg | 42% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1274 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
