Moroccan Honey & Mint Syrup Cake

READY IN: 1hr 50mins
Recipe by Dropbear

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

Top Review by Food Snob in Israel

This was delicious and authentic beyond words. This was perfect, perfect, perfect in all ways. Totally moroccan! Very sticky sweet. Practically perfect in every way! It DID take quite a bit of time to make, particularly because I'picked the mint fresh from my garden. Took a LOT of mint, but we were able to save the leaves and use them in Morrocain Mint Tea to serve with the cake. Truly rick and decadent, tasted like an oversized maccaroon doused with syrup so that it was sticky and sopping wet like a poundcake would have been. The flavors of coconut/mint and almonds played deliciously off one another. And my Moroccan friends and husband agreed that this was the most authentic cake they had tasted in years! Would be delicious with a dallop of fresh whipped cream and garnished with a mint leaf. Be careful of the sugar rush! LOTS of sugar in this delictable dessert. A dish to impress (just make sure your guest are familiar with the wet/stickiness of Moroccan desserts).

Ingredients Nutrition


  1. 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.
  2. 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.
  3. For the mint syrup.
  4. 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.
  5. To assemble.
  6. 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.
  7. 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.
  8. 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.

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