Mint cake

Ingredients for 1 servings:

• 1 cup oil
• 2 cups sugar
• 3 cups flour
• 4 eggs
• 1 cup sparkling mineral water
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 1 pinch of salt
• 5 sprigs of fresh peppermint
• 2 sprigs of mint, spearmint, fresh
• 2 stalks lemon balm, fresh
• 5 g peppermint, dried or 2 bags
• 150 ml syrup, lemon syrup with peppermint and lemon balm
• 130 g powdered sugar
• 1 handful of daisies, for decoration
• 1 handful of flowers, horn violets or other for decoration
• 1 lemon(s), peel (zest)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fresh and delicious

Make a seltzer water cake batter from the first 8 ingredients and add the dried peppermint. Stir in a few fresh peppermint leaves, fresh lemon balm, and the zest into the batter; do not add any lemon juice. Pour the batter onto a baking sheet lined with baking paper and place in the oven for 45 minutes at 200°C. While the cake is still warm, fold in the icing made from the syrup, finely chopped peppermint and American mint, and powdered sugar, and spread evenly. Then scatter the flowers, such as pansies and daisies, and return to the oven for another 5 minutes.