This midnight mint tea cake is a deliciously rich addition to any tea break and is inspired by a tried and tested recipe for mint chocolate-chip cookies. It didn’t last long in my house! The finished cake is a rare find and an even rarer bake, with the powerful scent of american peppermint extract it’s a treat I love to bake. This recipe can be baked in a cake tin but lately I’ve taken to baking a lot of my recipes in a loaf in because they fit easily and snugly.
Cooking time: 35 minutes
Preparation time: 20 minutes
Serves: 8 pieces
- 120g self-raising flour
- 120g butter, softened
- 120g caster sugar
- 2 free range eggs
- 1 tablespoon peppermint extract
- 100g dark chocolate, roughly chopped
- 55g porridge oats
- 55g roasted chopped hazelnuts
Getting to Midnight Heaven
- Pre-heat the oven to 180 degrees Celsius and grease and line a loaf tin with baking parchment.
- Whisk together using an electric whisk, the butter and sugar to produce a smooth and creamy consistency. Whisk in the eggs one at a time before stirring in the peppermint extract.
- Fold in the self-raising flour using a wooden spoon before folding in the hazelnuts, porriage oats and chopped dark chocolate.
- Spoon the mixture into the prepared loaf tin and bake on the middle shelf of the pre-heated oven for 20-30 minutes until golden brown and well risen. Remove from the oven and allow to cool for 30 minutes.