Mint Cake

Mint Cake - recipe from the Sulmona b&b "Il Marchese Del Grillo"

Versione Italiana sotto.


11 tablespoons of softened butter (1 stick plus 3 T.)

3/4 c. sugar

3 eggs

pinch of salt

2 1/4 cups plus 2 T. flour

1 T. baking powder

3/4 cup milk

1/2 cup of mint syrup or crème de menthe


In a mixer, beat the butter and sugar together until creamy, then add the eggs and beat for a few minutes until smooth. Whisk together the salt, flour and baking powder and add to the egg mixture, alternately with the milk and the crème de menthe. Pour into a cake pan (I used a 9 inch springform pan) and bake for about 1 hour and 15 minutes at 350 degrees.


Let cool and cover with chocolate glaze. I used a ganache made by melted over a double boiler 4 ounces dark chocolate and 1/4 cup heavy cream. Blend until smooth then let it cool a couple of minutes to thicken up a bit. Pour over the cake.



Torta di menta


150 gr. burro o un bicchiere di olio di semi (circa 170 ml)

150 gr. zucchero

3 uova

un pizzico di sale

250 gr. farina

una bustina di lievito

175 gr. latte

10 o più sciroppa di menta

Cuocere per 1 ora e 15 minuti a 180 gradi. A cottura ultimata fare raffredare e coprire la torta con glassa al cioccolato.