Name: Ras el Hanout Bundt Cake with Tahini Yogurt
Prep time: 20 minutes
Cook time: 40 minutes
Yield: 12 servings
Ingredients: For cake:; 1 cup (2 sticks) unsalted butter; 1/2 cup dark brown sugar; 1/4 cup molasses; 1/4 cup honey; 2 cups all-purpose flour; 1/2 tsp. baking soda; 1/3 cup low-fat Greek yogurt or buttermilk; 2 eggs, room temperature; 1/2 vanilla bean of choice*:; 1 cup dark chocolate chips (optional); For Tahini Yogurt:; 3/4 cup low-fat Greek yogurt; 1/4 cup tahini; 2 Tbsp. honey; 2 Tbsp. milk; To serve:; Honey, to drizzle

Ras el Hanout Bundt Cake with Tahini Yogurt

Recipe by Adapted from My Name is Yeh by Deborah Greene and Ashlee Redger

All-Purpose Cooking

Baking

Say hello to your new favorite autumn dessert. Don't skimp on the Crystallized Ginger sprinkled over top—it adds a pop of sweet citrus to balance earthy Ras el Hanout, creamy tang of Greek yogurt, and nutty sesame.

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Serves 12 servings

Prep Time 20 minutes

Cooking Time 40 minutes

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Ras el Hanout Bundt Cake with Tahini Yogurt

Ingredients

For cake: 1 cup (2 sticks) unsalted butter 1/2 cup dark brown sugar 1/4 cup molasses 1/4 cup honey 2 cups all-purpose flour

1 Tbsp. Ras el Hanout

1/2 tsp. baking soda

1/4 tsp. Fine Pink Himalayan Sea Salt

1/3 cup low-fat Greek yogurt or buttermilk 2 eggs, room temperature

1 tsp. Madagascar Vanilla Bean Paste, OR

1/2 vanilla bean of choice*: Madagascar Vanilla Bean Mexican Vanilla Bean Ugandan Vanilla Bean 1 cup dark chocolate chips (optional) 1/3 cup Cubed Crystallized Ginger, finely diced For Tahini Yogurt: 3/4 cup low-fat Greek yogurt 1/4 cup tahini 2 Tbsp. honey 2 Tbsp. milk

1/2 tsp. Ras el Hanout

1/4 tsp. Fine Pink Himalayan Sea Salt

To serve: Cubed Crystallized Ginger, quartered, to sprinkle

Toasted Sesame Seeds, to sprinkle

Honey, to drizzle

Madagascar Vanilla Beans

Mexican Vanilla Beans

Ugandan Vanilla Beans

Diced Crystallized Ginger

Directions

Step 1 For cake: Preheat oven to 350 degrees and spray a standard Bundt pan thoroughly with nonstick spray. In a small pot, combine butter, dark brown sugar, molasses, and honey. Heat over medium heat, stirring frequently, just until butter is melted and mixture is smooth. Remove from heat and let cool about 10 min. While butter mixture cools, whisk flour, Ras el Hanout, baking soda, and salt together in a large bowl. Whisk yogurt, eggs, and vanilla of choice into cooled butter mixture, then add the wet ingredients into the flour mixture. Gently stir just until combined. Fold in chocolate chips and ginger if using. Pour batter into greased Bundt pan. Bake for 40 min., or until a toothpick inserted into the cake comes out clean. Cool in pan for about 20 min., then invert onto a serving platter. Allow cake to cool completely before serving.

Step 2 For tahini yogurt: While cake cools, combine yogurt, tahini, honey, milk, Ras el Hanout, and salt. Stir until smooth. Chill until ready to serve.

Step 3 To serve: Spoon yogurt over cake or dollop onto individual slices. Sprinkle generously with crystallized ginger and toasted sesame seeds, then drizzle lightly with honey.

Recipe Notes

*To use vanilla beans: split beans in half lengthwise and scrape seeds out from pod with the back of a knife. Use empty pods to make homemade vanilla extract or flavor homemade vanilla sugar.

This recipe was adapted from My Name is Yeh's Rase el Hanout Loaf Cake Toast with Yogurt and Sesame Sprinkles.