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Test Kitchen Approved

Ras el Hanout Bundt Cake with Tahini Yogurt

Ras el Hanout Bundt Cake with Tahini Yogurt

Ras el Hanout Bundt Cake with Tahini Yogurt

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


12 servings

Prep Time

20 Minutes

Cooking Time

40 Minutes

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.

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.


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

Savory Spice ingredients in this recipe

  • Ras el Hanout

    Our Ras el Hanout seasoning blend is exquisite – or shall we say, the "head of the shop." Ras el Hanout is a must-have ingredient for making classi...

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  • Fine Pink Himalayan Sea Salt

    Our Fine Pink Himalayan Sea Salt is believed to be of the most ancient of all pink sea salts. It's a highly flavorful pink cooking salt, and pairs ...

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  • Madagascar Vanilla Bean Paste

    Our extracts are getting an upgrade! The labels look different, but the extracts are the same. Find them at a store near you coming this spring. Ou...

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  • Madagascar Vanilla Beans

    Our Madagascar Vanilla Beans are Grade A, the highest quality available. Grade A beans, also called prime or gourmet vanilla beans, are pliable and...

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  • Mexican Vanilla Beans

    Our Mexican Vanilla Beans are Grade A, of the highest quality. These gourmet Mexican vanilla beans are plump and pliable. This makes them easier to...

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  • Ugandan Vanilla Beans

    Ugandan vanilla beans are a premium quality. These whole vanilla beans are plump, pliable, succulent, and flavorful. The purchase of these beans su...

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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 therefore crystallized. Our crysta...

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  • Toasted Sesame Seeds

    These Toasted Sesame Seeds contain an even nuttier flavor than the untoasted white sesame seeds. Because the toasting process has released their fu...

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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 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.

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.