For ➋➋ cm cake tin200 g 00 flour
50 g potato starch
3 medium eggs
130 g caster sugar*
14 cl whole milk
6 cl mint syrup
8 cl peanut or sunflower seed oil
10 g baking powder
1 pinch of salt
Whip the eggs together with the sugar with the electric mixer until they are swollen and foamy.
Add the milk and the mint syrup, continuing to whisk with the whisk.
Sift the 00 flour, the starch and the yeast and place them in the bowl alternating with the seed oil.
Finally add the pinch of salt and stir.
Grease and flour a 22 cm diameter cake tin.
Bake in a static oven and preheated to 160°C for 45-50 m.
Times vary from oven to oven, check with a toothpick to see if it is cooked.
After cooking time, take out the mint cake and let it cool completely before serving.
Sprinkle with icing sugar and serve.
Keep it under a glass jar or well protected from moisture for up to 3 days.
Add the milk and the mint syrup, continuing to whisk with the whisk.
Sift the 00 flour, the starch and the yeast and place them in the bowl alternating with the seed oil.
Finally add the pinch of salt and stir.
Grease and flour a 22 cm diameter cake tin.
Bake in a static oven and preheated to 160°C for 45-50 m.
Times vary from oven to oven, check with a toothpick to see if it is cooked.
After cooking time, take out the mint cake and let it cool completely before serving.
Sprinkle with icing sugar and serve.
Keep it under a glass jar or well protected from moisture for up to 3 days.
*If you prefer sweeter you can increase the sugar to 150 g.
The color depends on the syrup you use.
Use it as a base to fill with Nutella, chocolate or jamr.
For a gluten-free version you can replace the 00 flour with the one you commonly use or with rice flour. Check that all ingredients are gluten-free, even mint syrup.
