Ras el hanout and buttermilk sweet loaf with rose icing

I made this cake to celebrate National Administrator Professionals Day at the end of April. Our service could not run without them!


  • unsalted butter 150g, melted, plus extra for the tin
  • eggs 3
  • caster sugar 175g
  • vanilla extract 1 tsp
  • plain flour 175g
  • baking powder 1 tsp
  • ras el hanout 1 heaped tbsp
  • buttermilk 150ml


  • icing sugar 75g, sifted
  • rosewater 2-3 tsp
  • dried edible rose petals to decorate (optional)


  1. Heat the oven to 180C/fan 160C/gas 4 and butter and line a 900g loaf tin with baking paper. 
  2. Put the eggs and sugar into a large mixing bowl and use an electric mixer to beat together until smooth. Beat in the vanilla, flour, melted butter, baking powder and ras el hanout, and mix until smooth. Add the buttermilk and combine well.
  3. Pour the mixture into the prepared tin and bake for 50-55 minutes or until cooked through and a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin. 
  4. To make the icing, put the sugar in a small bowl and gradually add the rosewater until smooth and drizzle-able. Once the cake has cooled, smooth the icing over the top. Sprinkle over the rose petals, to serve, if you like.

Recipe taken from Sabrina Ghayour, Bazaar: Vibrant-vegetarian-plant-based-recipes

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