Ras el Hanout Bundt Cake with Tahini Yogurt
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Test Kitchen Approved Recipe

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.

16 servings


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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.

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



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