Midnight Mint Teacake

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! ┬áThe 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

  1. Pre-heat the oven to 180 degrees Celsius and grease and line a loaf tin with baking parchment.
  2. 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.
  3. Fold in the self-raising flour using a wooden spoon before folding in the hazelnuts, porriage oats and chopped dark chocolate.
  4. 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.



Published by


Mummy, wife, pet-lover, vegetarian, graduate in her mid-twenties and lover of life. Life throws everyone a unique set of discoveries, with this in mind my writing aims to share highlights on the little things. Hoping you enjoy the read along the way, Amy

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