Ras el Hanout Buttermilk Sheet Cake

The addition of ras el hanout, a Moroccan spice mix, and buttermilk to this cake result in an aromatic, tender crumb. Slather it with the equally delicious frosting
Ras el Hanout Buttermilk Sheet Cake
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Ras el Hanout Buttermilk Sheet Cake
April 28, 2020
Preparation Time 30 minutes (plus infusing time)
Cooking Time 1 hour
Serves 8
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

6 large eggs
350g spinneysFOOD Extra Fine Caster Sugar
2 tsp vanilla extract
350g cake flour
300g salted butter
2 tsp baking powder
2 tbsp ras el hanout, plus extra for sprinkling
500ml buttermilk

For the icing

80ml coconut milk, room temperature
Large pinch of saffron
226g unsalted butter, room temperature
375g spinneysFOOD Super Fine Icing Sugar
½ tsp spinneysFOOD Fine Ginger
1 tsp spinneysFOOD Fine Cinnamon
½ tsp ground cardamom
¼ tsp spinneysFOOD Fine Turmeric
½ tsp spinneysFOOD Black Peppercorns, freshly ground
1 tsp spinneysFOOD Salt

METHOD

  • 1

    Preheat the oven to 180°C, gas mark 4. Line a 20cm x 30cm baking tin with baking paper.

  • 2

    Beat the eggs and sugar together until light – approx. 3-5 minutes. Add the rest of the ingredients. Mix until smooth – don’t overmix. Pour into the tin and bake for 50-55 minutes or until a skewer comes out clean. Allow to cool in the tin.

  • 3

    To make the icing, heat the coconut milk and add the saffron. Allow to infuse for 15 minutes.

  • 4

    Meanwhile, in the bowl of a stand mixer fitted with a paddle attachment, beat the butter and icing sugar until smooth. Pour in the coconut milk, spices and salt. Beat until smooth, scraping down the sides. Increase the speed to high and continue to beat until light and fluffy.

  • 5

    Spread the frosting onto the cake and serve.

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