• 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


  • 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.


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