Stranger Foods

Ras el hanout & buttermilk sweet loaf cake with rose icing

Serves 8 | Prep 10 mins | Cook 50 mins

Ras el hanout is a highly prized blend of spices that packs an earthy punch, so you wouldn’t be terribly out of line for questioning my state of mind when I first made this cake. I am pleased to report that it was a winner – and by the way, it is the rose icing that makes the cake by complementing the spiciness beautifully.

Source: Bazaar

Ingredients

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Imperial

x0.5

3 eggs
175 g caster sugar
1 tsp vanilla extract
175 g plain flour
150 g unsalted butter, melted
1 tsp baking powder
1 heaped tablespoon ras el hanout
150 ml buttermilk

Icing

75 g icing sugar, sifted
3 tsp rosewater
few dried edible rose petals (optional), to decorate

Instructions

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Preheat the oven to 180°C (160°C fan). Line a 900 g loaf tin with baking paper.
Put the eggs and sugar into a large mixing bowl and beat together until smooth. Then beat in the vanilla extract, plain flour, melted butter, baking powder and ras el hanout and mix until smooth. Lastly, add the buttermilk and incorporate well.
Pour the mixture into the prepared loaf tin and bake for ( for mini loaves), or until cooked through and a skewer or knife inserted into the centre of the cake comes out clean. Leave to cool in the tin.
To make the icing, mix the icing sugar and rosewater together in a small bowl until smooth. Once the cake has cooled, smooth the icing over the top. Sprinkle over the dried rose petals, if desired.

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