Moroccan Mint Cake | ToTT Store

Ingredients

• 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
• 100ml Water
• 40g Sugar
• ½ bunch Mint Leaves
• Juice of ½ Lemon
• 40g Sliced Almonds
• 40g Honey
• 20g Butter