Ras el hanout cake

Ras el hanout cake

Total: 1 hr 15 min. | Active: 30 min.
vegetarian
Nutritional value / piece: 333 kcal
, Fat: 12 g
, Carbohydrate: 50 g
, Protein: 5 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Batter

150 g butter, soft
120 g icing sugar
1 parcel vanilla sugar
1 pinch salt
3 eggs
1 dl milk
250 g white flour
½ tbsp baking powder
1 ½ tbsp Fine Food Ras el Hanout

Icing

100 g icing sugar
1 tbsp lemon juice
a little Fine Food Ras el Hanout
a little edible flower
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Utensils

One loaf tin (approx. 25 cm), lined with baking paper

How it's done

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Batter

Mix the butter, icing sugar, vanilla sugar and salt in a bowl. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Pour in the milk, mix in. Combine the flour, baking powder and ras el hanout, mix into the batter. Transfer the cake batter to the prepared tin.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

Icing

Mix the icing sugar and lemon juice in a small bowl, spread on top of the cake. Sprinkle the ras el hanout and flowers on top, leave the icing to dry.

Good to know
Shelf life: Wrap in cling film and keep in the fridge for approx. 2 days.

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