Moroccan Bundt Cake


For the cake:
5 large eggs, at room temperature
1-1/4 Cups sugar
1 tsp finely-grated orange zest
1 Tbsp Ras el Hanout that has been lightly toasted in a small skillet
1 Cup Extra-Virgin Olive Oil (we suggest a fruity Spanish oil like Manzanillo)
2 Cups cake flour
1-1/4 tsp baking powder
1 tsp Sea Salt, Fine Grind

For the glaze:
1 Cup confectioners’ sugar
1-2 Tbsp whole milk or cream
1/4 tsp Sri Lanka (Ceylon) Cinnamon
¼ tsp Cardamon, Green Ground


Preheat the oven to 325 F while you grease and flour a 10-Cup Bundt (tube) pan.

Whisk together in a mixing bowl these dry ingredients: flour, baking powder and salt. Using your electric mixer and another mixing bowl, beat the eggs with the sugar, orange zest and ground spices at medium-high speed until smooth. Gradually add in the olive oil until mixture is creamy, about 2 min. Add the dry mixture to the egg mixture in 3 bunches, continuing to mix on medium speed between each addition.  Using a spatula, transfer the batter into the prepared tube pan.

Bake in the center of the preheated oven for about 55 – 65 min, or until a toothpick inserted in the center of the cake (away from the sides of the tube pan) comes out clean. Remove the cake from the oven, and allow it to cool in the pan, for 10 – 15 min, then invert the cake onto a parchment-paper-lined cooling rack. Let the cake cool for at least 45 min.

While cake cools, make the glaze by whisking together the glaze ingredients until the glaze is lump-free and easily poured.

Place wax paper (or a scrub-able baking sheet to catch the drips) under the cooling rack, and remove the parchment paper that was directly under the cake. Pour the glaze over the cake. Using the wax paper (or cookie sheet) under the cake (and carefully replacing it), repeat pouring the leftover glaze that had dripped down over the cake. Repeat until the cake is fully glazed to your taste.

Cool the cake and its glaze completely before cutting into slices and serving.

Adapted from the spiced life.