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Moroccan Inspired Olive Oil Bundt Cake with Ras El Hanout

Course Cake
Cuisine dessert
Prep Time 1 hour 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Author The Spiced Life


For the cake:

  • 5 large eggs at room temperature
  • 1 1/4 cups sugar
  • 1 t finely grated orange zest or a few drops about 1/8 t orange oil
  • 1 T ground ras el hanout that has been toasted without large amounts of chile pepper powder, such as paprika
  • 1 cup extra-virgin olive oil I used a fruity Spanish oil
  • 2 cups cake flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon fine sea salt

For the glaze:

  • 1 cup confectioners' sugar
  • 1-2 T whole milk or 2 t cream + 2-4 t 1% milk (for a dairy free cake use almond milk)
  • 1/4 t Ceylon cinnamon
  • 1/4 t ground cardamon


  1. Preheat the oven to 325 F. Grease and flour a 10-cup bundt pan. Set aside.
  2. Whisk together the flour, baking powder and salt. Set aside.
  3. Using an electric mixer, beat the eggs with the sugar, orange zest (or oil) and ground spices at medium-high speed until smooth.
  4. Gradually beat in the olive oil until creamy, about 2 minutes.
  5. Add the dry ingredients to the egg mixture in 3 batches, beating on medium speed between additions.
  6. Scrape the batter into the prepared pan.
  7. Bake in the center of the oven for about 1 hour, until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 15 minutes, then invert onto a parchment paper lined rack.
  8. While cake is cooling, whisk together the glaze ingredients until smooth and pourable.
  9. Let the cake cool for 45 minutes. Place wax paper under the cooling rack and remove the parchment paper that was directly under the cake. Pour the glaze over the cake. Using the wax paper under the cake (and replacing it), repeat pouring glaze over the cake, using that which dripped down. Repeat until either the cake is glazed to your taste or you run out of glaze.
  10. Cool completely before cutting into slices and serving.