martes, 10 de junio de 2014

Spearmint, coconut and lemon cake

Today we bring you one of those cakes that comes off almost by chance, and the result...well, you keep the recipe you've invented forever and ever! 
I absolutely love aromatic and medicinal herbs, I use them so much, and lately I have many of them planted everywhere around my house he he he! So I thought: why don't we use them in sweets too?

This cake is made with spearmint, which gave to the cake a fresh and different touch.
it's made with olive oil instead of butter too, which makes it lightier too, without losing the moisture of this sweet. I suggest you to try it!


  • 1 coconut yogurt (or a natural one)
  • 125 ml. of olive oil
  • 250 of brown sugar
  • 4eggs
  • 125 ml of buttermilk*
  • 450 g. of all purpose flour
  • 1 lemon (juice and zest too)
  • 1 pinch of salt
  • spearmint (some 20 leaves)
  • 80 g. of grated coconut
  • 15 g. of baking powder

* You can buy the buttermilk, but I tend to prepare it at home. Some 15 minutes before you start doing your cake, prepare in a mug the needed quantity of milk, and add the juice of an half of a lemon. Let it rest enough time, and you'll see a sort of sour milk: do not worry, it's good like that! Stir it and use it as it is. This ingredient add will help your cakes to be super moist.

1- In a bowl, put the eggs (both the yolk and the egg white) and the sugar. Mix it well at medium speed.
2- We add to the mix of the eggs the olive oil, the lemon juice and the yogurt. Mix it well.

3- Mince finely the spearmint with a knife and toss it into our mix, together with the lemon zest.

4- In another bowl, put some flour, the yeast and the salt. Sift it all and put it aside.

5- We add our mix of flour little by little, mixing it well, after that we pour some buttermilk and then return to flour. Repeat the operation. We want to add 1/3 of our flour, then 1/3 of our buttermilk, and go on like this until there's no flour and buttermilk left.

6- Grease the mould, add the mix and pop it into the preheated oven at 180°C, for about 45 to 50 minutes. Be careful to put the mould in the middle rack of the oven, and if it starts to becoming golden brown the surface but the interior is still not baked, cover the surface with an aluminium foil or a baking sheet.

7- When it is baked, we take it off its mould and we let it cool completely over a rack, and after that we sprinkle with icing sugar to decorate it.

It is quite perfect to be eaten with a good ol' cup of tea, so...please, prepare the tea, that we'll bring the cake! ;)



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