Fresh-Tasting Mint & Rose Cake

This cake was a rather unexpected combination. It so happened that I had to trim my overgrown mint plant on the same day that my usual condensed milk cans were replaced by caramel flavoured cans in my weekly grocery delivery.

I ended up mixing the two in what turned out to be a fresh tasting, soft and moist little number!



  • Type: Vegetarian
  • Approx. Preparation time: 10 mins
  • Approx. Cooking time: 25 mins
  • Serves: 4


  • 175g of caramel flavoured condensed milk
  • 1 cup of self-raising flour
  • 1 generous handful of fresh mint leaves
  • 1 tablespoon vegetable oil
  • Half a teaspoon of rose water


  1. Wash and finely chop the mint leaves
  2. Pre-heat the over at 175 degrees celsius


  1. Combine tall the ingredients, and mix well.
  2. Grease a loaf tin and pour the mixture in.
  3. Bake for 25 minutes or until the centre is cooked but still a little moist
  4. Optional – I like serving this cake cut off into little pieces, perfect for grazing!

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