Ahoy from Morocco! The radio silence on the blog and elsewhere has been the result of intense tourist vibes, but I had to stop and say hi with some delicious cake that we munched last week before leaving for Rabat.
Since Easter doesn’t seem to be a thing in Morocco, I figured i needed to get in my traditional eats beforehand, and one of my secret passions is hot cross buns, especially the extra spicy kind. This cake pretty much hit the spot, and is just super fun overall. It took me a while to get around to buying a bundt mould, because i was always terrified of wasting ingredients on bits of cake that would get stuck or what not, but the silicone stuff really works magic, and every fold and curve came out perfectly. Sometimes baking is just about gloating or nerding out over the simple things! This is one of those cakes that gets better every day it’s in the fridge. It’s kind of dry on day one, and then just gets more and more moist and deliciously dense, and I must say it’s the first thing I’m baking when I get back home!
HOT CROSS BUNDT CAKE
Ingredients (serves 12 – 18):
- 1 cup potato flour
- 1/2 cup almond flour
- 1/2 cup brown rice flour
- 1/2 cup flaxseed powder
- 1 TBSP baking powder
- 1 cup sugar of choice
- 2 tsp cinnamon
- 1 TBSP ginger spice
- 2 tsp nutmeg
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- pinch salt
- 2 chia eggs
- 1 1/3 cup non-dairy milk
- 1/4 – 1/3 cup purée of choice (I used peach, but you can also use apple or another neutral flavour)
- 1/4 cup coconut oil
- 1/2 TBSP blackstrap molasses
- 1/2 – 1 TBSP lemon zest
- 1/2 cup raisins
- Preheat to 180C and spray a bundt cake tin (I used silicone). Place in the centre of a baking tray.
- Mix wet ingredients, including the sugar and chia eggs.
- Mix dry ingredients in another bowl. Pour wet into dry. Fold in zest and raisins.
- Bake 40 – 45 minutes until a toothpick comes out clean.
- Let the cake cool for 30 minutes before flipping upside down onto a cake and sliding it carefully out of the mould.
- Let it cool completely before pouring on drizzle.
- Store in fridge. The cake gets better each day it’s in there!
- 4 TBSP tahini
- 1/3 cup low fat soy milk
- 4 TBSP sweetener
- pinch salt
- Blend until smooth, then pour over the cake.
Nom nom! You can always adjust spices to taste, of course, but I adore the cayenne pepper and black pepper in this. It’s not overly sweet either, but that delightful tahini drizzle brightens it up, as does the lemon zest in the cake itself.
Next time I’m going to double the batch of tahini drizzle. Not because it’s actually necessary but out of pure gluttony. I always forget how much I adore an ingredient until it finds its way out of the pantry by happy accident. The leftover drizzle (if any) is perfect to swirl into a smoothie bowl or even into some coffee. I must say I’m missing our home and cats, but Morocco is not lacking in its treats and shiny, and I may have to learn to embrace pastry as a way of life, since Man-thing is starting off each day with freshly baked chocolate brioche. Then again, I can daydream for hours about what’s in the pantry and what I’m going to make when I get home. It feels rather odd to eat something and not document it religiously on instagram and the like, but sometimes it’s also good to get a break and appreciate what you have all the more because of it. And with that I’m off! I can hear Shrek in the background and my siblings chattering away, so that should be my cue to slide in and be an amusing object for a while before their bedtime. I’m having such a blast raiding my dad’s book collection, which I grew up with, so I’m powering through as many nostalgic tomes as I can, and trying my best not to bargain for their return to South Africa :p
Have a great weekend!