Enjoying The Edible Landscape Of Kendal Mint

Kendal Mint Cake

Kendal Mint Cake consists of a white cake enriched with mint leaves. The name was derived from Kendal, a town located in the Cumbrian countryside in England. The cake has many different names throughout the world. In Australia it is known as “Bananana”, in the U.S. it is called “Minty’s,” and in Canada it is called simply “mint.” It is often served at Christmas and on special occasions such as birthdays.

Kendal Mint Cake consists of a delicious sugar/candy hybrid, which is then decorated with icing to create a unique pattern. The extract of mint leaves is often used in the preparation of this delicious treat, but you can use any flavor for this type of recipe. It originated in Kendal in Cumbria, England, and is now popular among mountaineers and climbers. It is commonly used in emergencies, because it is light in weight and contains few calories and little fat.

The extract of kendal mint leaves is combined with butter, sugar and water and heated, which creates a fluffy batter. Adding the necessary food items improves the taste and contributes to the success of this treat. Usually a teaspoon of peppermint oil is added to the mixture, which gives it a nice, spicy smell, but does not affect the taste or nutritional value of the final product.

The extract is mixed with the juice of half a lemon, two tablespoons of molasses and two teaspoons of maple syrup and stirred thoroughly. After this mixture is completely stirred, it is poured into a mixing bowl and then placed in the refrigerator. The cake will keep for up to six weeks at high temperatures. Cooking at high temperatures helps to release the glucose, which provides the energy needed to hike long distances. However, one should never attempt to eat this dessert while extremely excited or dehydrated.

One can refrigerate the mixture and prepare it in one’s own kitchen. For example, one can substitute the molasses for sugar and add in the maple syrup and lemon juice to create a richer, darker version of the traditional kendal mint cake. At low temperatures, this cake has a slightly bitter taste, but when heated it develops a caramel taste, which is better for diabetics or individuals trying to lose weight.

A high altitude trekker would enjoy eating the Kendal Mint Energy Bar as well. This energy bar is made from dried fruit and has no sugar, which provides its antioxidant properties and increased energy benefits. When added to a marathon run, the energy bar reduces fatigue and improves stamina. In addition to its energy benefits, the chocolate in the mixture has been known to increase cerebral activity and reaction time. It may even reduce the risk of Alzheimer’s disease and colon cancer.