In the kitchen, mint is often precious for decorating and many associate it with candies or cool drinks that quench our thirst on hot summer days. All true, but mint is much more. In fact, it can also become the main ingredient of many savory recipes such as omelettes, pancakes and savory pies. Today, however, we need dessert and we are preparing a fluffy one Mint cake. The base is that of a soft sponge cake, to which we will have to add the mint syrup. We can choose the ready-made one that is found in supermarkets, to have guaranteed a nice green color. Alternatively, we can prepare the syrup in our kitchen starting from fresh mint, to have a natural product, without additives and preservatives, bearing in mind however that the sponge cake it won’t color that much. Disadvantage that we can overcome by adding food coloring to the syrup. To you the choice. The variations on this dessert are endless, because in addition to the consolidated combination with chocolate, mint also goes well with coconut for a more exotic version. Our recipe is for a 22cm diameter cake.

Preparation

1

In a bowl, beat the eggs lightly, add the milk, seed oil and syrup.

2

Add the sugar and mix with a whisk.

3

In another bowl combine the dry ingredients, flour, starch and yeast.
Gradually add the liquid ingredients to the flour, mixing.

4

Grease a cake pan and add a handful of flour, to make it stick to the edges.

5

Pour the mixture into the mold. Bake in a preheated static oven at 160 ° C for about 45 minutes. Check the cooking, if the surface should darken, cover the pan with aluminum foil. Check with a toothpick, which should come out dry, if inserted into the cake. Once cooked, let it rest in the oven for 5-10 minutes. Leave to cool for another 10 minutes and remove from the mold. Sprinkle with icing sugar and decorate.

6

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8

Accessories

• Cake mold with zipper
• 2 Bowls
• Spatulas
• Whip

Tips and tricks

• Once cooled, our cake can be filled as desired with chocolate or coconut creams. We can also garnish the surface with wisps of cream or chocolate glaze.

• As with all leavened products, it is preferable to cook with a static oven, because it uses a slower and more delicate cooking. If you only have a convection oven (more suitable for baked pasta, roasts, packets), you need to reduce the temperature by 20 ° C.

• Mint is rich in iron, calcium, potassium and other minerals.

• The precious essential oil is obtained from the leaves and flowers. With the dried leaves it is possible to prepare excellent herbal teas.

storage

The cake can be kept for 3-4 days in a closed container.