Buttermilk Loaf Cake Recipe with Ras El Hanout and Rose Icing

Ras el hanout and buttermilk sweet loaf cake with rose icing

Name: Ras el hanout and buttermilk sweet loaf cake with rose icing
Total time: 1 h 15 min
Yield: Serves 8
Ingredients: 150g unsalted butter, melted, plus extra for the tin; 3 eggs; 175g caster sugar; 1 tsp vanilla extract; 175g plain flour; 1 tsp baking powder; 1 heaped tbsp ras el hanout; 150ml buttermilk; 75g icing sugar, sifted; 2-3 tsp rosewater; to decorate (optional) dried edible rose petals

Preparation and cooking time
- Total time1 hr and 15 mins
- + cooling
Easy
Serves 8

Ingredients

150g unsalted butter, melted, plus extra for the tin
3 eggs
175g caster sugar
1 tsp vanilla extract
175g plain flour
1 tsp baking powder
1 heaped tbsp ras el hanout
150ml buttermilk

TOPPING

75g icing sugar, sifted
2-3 tsp rosewater
to decorate (optional) dried edible rose petals

Method

STEP 1
Heat the oven to 180C/fan 160C/gas 4 and butter and line a 900g loaf tin with baking paper.
STEP 2
Put the eggs and sugar into a large mixing bowl and use an electric mixer to beat together until smooth. Beat in the vanilla, flour, melted butter, baking powder and ras el hanout, and mix until smooth. Add the buttermilk and combine well.
STEP 3
Pour the mixture into the prepared tin and bake for 50-55 minutes or until cooked through and a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin.
STEP 4
To make the icing, put the sugar in a small bowl and gradually add the rosewater until smooth and drizzle-able. Once the cake has cooled, smooth the icing over the top. Sprinkle over the rose petals, to serve, if you like.