Moroccan · Dessert
Moroccan Mint Tea Cake
A moist sponge infused with the flavours of Morocco's national drink: strong green tea and fresh mint steeped into the batter, with a light mint-tea sugar syrup soaked in after baking. Fragrant and not too sweet, it's afternoon-tea cake reimagined through a Marrakech glass.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Serves
- 8
- Level
- Medium
Ingredients
- 200 g flour
- 180 g sugar
- 3 eggs
- 150 ml milk infused with 2 tsp green tea and a handful of mint
- 120 ml sunflower oil
- 2 tsp baking powder
- Zest of 1 lemon
- For the syrup: 100 ml strong mint tea, 80 g sugar
- Pinch of salt
Method
- 1
Infuse
Warm the milk with the green tea and mint, steep 10 minutes, then strain and cool.
- 2
Mix wet
Whisk the eggs and sugar until pale, then beat in the oil and infused milk.
- 3
Combine
Fold in the flour, baking powder, lemon zest and salt to a smooth batter.
- 4
Bake
Pour into a lined tin and bake at 175°C for about 40 minutes until risen and golden.
- 5
Make syrup
Simmer the mint tea and sugar to a light syrup.
- 6
Soak
Prick the warm cake and spoon over the syrup; cool before slicing.
Chef's tips
- Don't over-steep the green tea or it turns bitter — 10 minutes is plenty.
- Prick the cake all over so the syrup soaks in evenly.
- A handful of fresh mint in the syrup boosts the aroma.
Frequently asked questions
Will it taste strongly of tea?
It's a gentle, fragrant infusion rather than a strong tea hit — you get the mint and green-tea aroma woven through a light, moist sponge.
Can I use tea bags?
Yes — green tea bags plus fresh or dried mint work fine for both the milk infusion and the syrup.