Kendal Mint Cake is a delicacy which embodies the traditional English essence. If you want to learn about the Kendal Mint Cake recipe, you have come to the right place.
Kendal Mint Cake first originated in the town of Kendal in England. It is not actually a cake in its pure form, but rather a sweet, energy boosting candy like treat. It is mainly known for its unique flavor of mint and high sugar content, which gives an energy boost.
Recipe for Kendal Mint Cake – Everything You Need To Know
This Kendal Mint Cake recipe is made up of just 4 main ingredients: sugar, golden syrup, peppermint extract and water. These ingredients can be found easily at home or at any supermarket.
The recipe is also very versatile, with many additional variations and toppings. Melted chocolate can be poured on top of the Kendal Mint Cake as an additional topping. Walnuts and almonds can be added to the mixture for an added taste and texture.
I am sure all sweet lovers will enjoy this recipe for Kendal Mint Cake!
Kendal Mint Cake Ingredients
- 450 g Granulated Sugar: Granulated sugar is preferred because of it’s texture as well as moisture retaining properties. However, brown or white sugar can also be used.
- 1 tbsp Glucose Syrup: Golden syrup gives the Kendal Mint Cake a caramelized sweetness. If you cannot find it, honey may also be used.
- 1 tbsp Peppermint Extract: Peppermint extract is an important ingredient in this Kendal Mint Cake recipe. It gives the cake the minty taste and essence.
- 150 ml Water: Water is essential for the cake mixture formation. However, be sure to add the correct amount of water to the mixture.
- Vegetable Oil (for greasing): The vegetable oil is used only for greasing the baking tin and making it easy to remove the cake from the baking tin.
How To Make Kendal Mint Cake
- Take a square baking tin and grease it with vegetable oil or line it up with baking paper. This will prevent the cake from sticking to the tin and will make it easier to remove from there.
- In a large saucepan, add the granulated sugar, water and glucose syrup. Stir the mixture over low heat until the sugar is dissolved.
- Once the sugar is dissolved, increase the heat to medium high. Insert a candy thermometer into the mixture.
- Heat the mixture, while occasionally stirring, until it gets to a temperature of about 150°C (300°F).
- Once the mixture reaches the required temperature, remove the saucepan from the heat and add the peppermint extract.
- Stir the mixture thoroughly to ensure that the peppermint extract is evenly distributed throughout the mixture.
- Pour this mixture into the already prepared baking tin. Use the side of a spatula to press the mixture and make sure it is smooth, uniform and evenly distributed.
- Allow the mixture to cool down for at least 30 minutes. Once the mixture has set, mark it with a knife of evenly cut squares or rectangles.
- Once the marking is done, put the Kendal Mint Cake in the refrigerator for at least 2 hours to cool down properly.
- Remove the cake from the fridge and take it out of the baking tin. You should be able to slice the cake easily using the markings.
Also Try: Mary Berry Shortbread Recipe – A Taste of Tradition
Tips To Make The Best Kendal Mint Cake
While using this Kendal Mint Cake recipe, make sure to use these tips and tricks for the best possible results:
- Make sure to grease the baking tin with vegetable oil properly. This will help you remove the Kendal Mint Cake from the baking tin without it sticking to the tin and breaking down.
- Make sure the cake is set properly before slicing it. The longer the cake is allowed to cool down, the easier it will be to slice the cake.
- The Kendal Mint Cake can be stored in an airtight container in the refrigerator for up to a week.
- Both brown and white sugar can be used in this recipe depending upon your preference.
Kendal Mint Cake Recipe FAQs
How long can you store Kendal Mint Cake for?
Kendal Mint Cake can be stored for up to a week in an airtight container in the refrigerator.
Can I use a different flavor instead of peppermint extract?
Yes, any flavor extract can be used in this Kendal Mint Cake Recipe instead of peppermint extract. Vanilla, orange or lemon extract can also be used.
What variations can be done to this Kendal Mint Cake Recipe?
There are many variations that can be done to this recipe. A new spin can be added to this recipe for Kendal Mint Cake by adding hazelnuts, almonds or orange, vanilla extract.
What is the difference between white and brown Kendal Mint Cake?
The difference between white and brown Kendal Mint Cake is the type of sugar used. Brown Kendal Mint Cake is made up of brown sugar, while white Kendal Mint Cake is made up of white sugar.
Kendal Mint Cake Recipe Card
Kendal Mint Cake Recipe: A Sweet Adventure
Recipe by David HabibCourse: Dessert, Snacks, CakeCuisine: BritishDifficulty: Easy
Servings
4
servings
Cooking time
15
minutes
Calories
179
kcal
Cooling Time
2
hours
Ingredients
450 g Granulated Sugar
1 tbsp Glucose Syrup
1 tbsp Peppermint Extract
150 ml Water
Vegetable Oil (for greasing)
Directions
- Take a square baking tin and grease it with vegetable oil or line it up with baking paper. This will prevent the cake from sticking to the tin and will make it easier to remove from there.
- In a large saucepan, add the granulated sugar, water and glucose syrup. Stir the mixture over low heat until the sugar is dissolved.
- Once the sugar is dissolved, increase the heat to medium high. Insert a candy thermometer into the mixture.
- Heat the mixture, while occasionally stirring, until it gets to a temperature of about 150°C (300°F).
- Once the mixture reaches the required temperature, remove the saucepan from the heat and add the peppermint extract.
- Stir the mixture thoroughly to ensure that the peppermint extract is evenly distributed throughout the mixture.
- Pour this mixture into the already prepared baking tin. Use the side of a spatula to press the mixture and make sure it is smooth, uniform and evenly distributed.
- Allow the mixture to cool down for at least 30 minutes. Once the mixture has set, mark it with a knife of evenly cut squares or rectangles.
- Once the marking is done, put the Kendal Mint Cake in the refrigerator for at least 2 hours to cool down properly.
- Remove the cake from the fridge and take it out of the baking tin. You should be able to slice the cake easily using the markings.
Recipe Video
Notes
- The Kendal Mint Cake can be stored for up to a week in an airtight container in the refrigerator.
- There are many variations to this Kendal Mint Cake Recipe such as lemon or orange extract in place of peppermint.
Nutrition Facts
4 servings per container
- Amount Per ServingCalories179
- % Daily Value *
- Total Fat 0.3g 1%
- Saturated Fat 0g 0%
- Cholesterol 0mg 0%
- Total Carbohydrate 34g 12%
- Protein 0g 0%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
