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Test Kitchen Approved

Ras el Hanout Bundt Cake with Tahini Yogurt

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

Prep Time

20 Minutes

Cooking Time

40 Minutes

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

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.


For cake:

1 cups unsalted butter

0.5 cups dark brown sugar

0.25 cups molasses

0.25 cups honey

2 cups all-purpose flour

0.5 tsp. baking soda

0.33 cups low-fat Greek yogurt or buttermilk

2 eggs, room temperature

1 cups dark chocolate chips (optional)

For Tahini Yogurt:

0.75 cups low-fat Greek yogurt

0.25 cups tahini

2 Tbsp. honey

2 Tbsp. milk

To serve:

Honey, to drizzle

Savory Spice ingredients in this recipe

  • Madagascar Vanilla Bean Paste

    Our Madagascar vanilla bean paste is formulated to match Madagascar vanilla extract in flavor, strength, and usage. The paste holds hundreds of van...

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  • Fine Pink Himalayan Sea Salt

    This pink salt is believed to be quite possibly the most ancient of all sea salts. Dried up ancient oceans have left salt beds hundreds of feet dee...

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  • Ras el Hanout

    Moroccan-style curry is referred to as "Ras el Hanout," and like other curries, it can be made from many different ingredients. Translated, Ras el ...

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  • Toasted Sesame Seeds

    These toasted seeds contain an even nuttier flavor than the untoasted white sesame seeds. Because the toasting process has released their full flav...

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  • Cubed Crystallized Ginger

    Crystallized ginger, or candied ginger, is young, fibreless ginger that has been steeped in cane sugar syrup and crystallized. The sweet, yet sharp...

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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 paste 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.

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

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.