Chocolate and mint go well together, right?
Today I have taken that concept just a little bit further.
This is a super moist chocolate cake made with ground almonds and walnuts and then poked all over and drowned in a sweet and sticky syrup of refreshing peppermint tea. Sounds like heaven, doesn’t it?
When I was approached by Nature’s Cuppa to create a sweet recipe using their range of teas, I was ecstatic!
You all know that I loooove tea. Mostly drinking it, but cooking with it too (remember the glazed pork chops a few weeks ago?).
Nature’s Cuppa kindly sent me a box of every single variety of tea in their range to try. Gosh I love my job! The hard part was deciding which tea to use in the recipe.
I decided I would make a cake, but was unsure which tea to flavour it with. I dabbled with the idea of an Earl Grey cake, maybe with lemon or orange, and then briefly considered a chai cake but realised that a lot of chai recipes had been popping up around the blogosphere lately.
Then my eyes rested on the box of peppermint tea. “What goes with mint?”, I thought to myself.
Lightbulb moment! Chocolate!
“I’m thinking of making a chocolate cake”, I shouted out to hubby (who was upstairs). “But it’s going to have mint in it too, will you eat some?”.
“Yes, of course”. He shouted back.
I only asked him because we are trying to lose a bit of weight and are keeping off the sweets. Plus, he’s not usually a fan of mint chocolate.
See the slice in the photo? We shared that piece. (I told you we were being good!).
The rest got boxed up and taken down to my father in laws office for his staff and clients. I think they will be getting quite a few cakes in the near future, just until I get to know my new neighbours and then they will be the lucky recipients!
Do you get cakes from neighbours? Or are you the one baking for the neighbourhood?
Nutty chocolate cake with peppermint tea syrup
- 200g unsalted butter
- 125g raw almonds
- 125g raw walnuts
- 4 eggs, separated
- 170g caster sugar
- 200g dark chocolate
For the syrup
- 1 Nature’s Cuppa peppermint tea bag
- 250ml boiling water (from the kettle)
- 220g caster sugar
1. Heat the oven to 170C. Grease and line a 24cm round cake pan with non-stick baking paper. Melt the butter in a small saucepan over medium heat and set aside to cool.
2. Break up the chocolate and place into a food processor or mini chopper and blitz until finely chopped, but don’t go so far that it becomes a powder. Remove and set aside. Place the almonds and walnuts into the food processor and pulse a few times to finely chop to the size of coarse breadcrumbs, be careful not to go too far and create a nut paste!
3. Place the egg yolks and caster sugar into a large bowl and whisk for 2-3 minutes until tripled in volume, thick and pale yellow. Fold in the almond/walnut mixture, chocolate and cooled melted butter with a large metal spoon.
4. Place the egg whites into a clean bowl and whisk until soft peaks form (or do this in a stand mixer for a quicker result). Using the large metal spoon, add one scoop of egg white to the cake batter and fold through to loosen it. Then add the rest in two batches, folding firmly, but lightly between each lot.
5. Spoon into the cake pan and level the surface. Bake on the middle shelf of the oven for 60 minutes until just firm to the touch. Cool in the pan while you make the syrup.
Fig & Cherry was commissioned by Nature’s Cuppa to develop this sponsored recipe featuring their range of tea.
If you are a brand or PR who would like to commission a sponsored recipe, please get in touch via the Advertising page.
Looking for more cake recipes? How about these: