Sabrina Ghayour’s Ras el Hanout & Buttermilk Sweet Loaf Cake
Serves: 8
Ready in: 60 mins +
As 'the Golden Girl of Persian cookery' prepares to take centre stage at this year’s Woking Food and Drink Festival from 30 August-1 September, the TV chef and author shares some delicious veggie-friendly recipes. Here, she shared her unusual recipe using rosewater to complement the spiciness of ras el hanout. Recipe extracted from Bazaar: Vibrant Vegetarian and Plant-Based Recipes by Sabrina Ghayour (Mitchell Beazley, £26.00, octopusbooks.co.uk) Photography: Kris Kirkham
Ingredients:
3 free-range eggs175g caster sugar
1 tsp vanilla extract
175g plain flour
150g unsalted butter, melted
1 tsp baking powder
1 heaped tbsp ras el hanout
150ml buttermilk
3 tsp rosewater
a few dried, edible rose petals, to decorate (optional)
method:
- Preheat the oven to 180C/350F/Gas 4. Line a 900g loaf tin with baking paper.
- Put the eggs and sugar into a large mixing bowl and beat together, until smooth. 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 50–55 minutes, 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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