Step #1
Place all the ingredients under syrup in a small saucepan and bring to the boil, stir occasionally to dissolve the sugar. Remove from the heat and cool to room temperature.
Step #2
Strain through a sieve and discard the mint leaves.
Step #3
Place all the ingredients under cake into a bowl and mix to a smooth batter, beating for 1-2 minutes. Line a standard 12 hole muffin tray tin with paper cases and divide the mixture between them.
Step #4
Bake in a preheated oven 180°C (360°F, Gas Mark 4) for 20-25 minutes. Heat all the ingredients under topping up in a small saucepan stirring constantly until the honey and butter have melted, but do not allow to boil.
Step #5
Remove the cakes from the oven and prick the tops with a skewer and spoon over the mint syrup, allowing it to soak in well.
Step #6
Apply the topping mixture and return to the oven for another 5-10 minutes or until the almonds are lightly brown. Cool in tins for 15 minutes and serve warm.
