Moroccan-Inspired Sour Cream Cake

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While ras-el-hanout might not be the usual suspect in cake recipes, its unique blend of earthy flavours surprisingly elevates this treat. The richness of these spices awakens dull taste buds, complemented by the lively tang of sour cream and the subtle essence of rose water in the icing. The inclusion of sour cream not only adds a delightful lightness but also ensures a moist texture, making this cake a refreshing choice for those seeking relief from dry mouth and throat.

Moroccan-Inspired Sour Cream Cake

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Servings

10

Prep Time

20 minutes

Cook Time

50 minutes

Author

EAT NOURISH magazine

This delightful recipe hails from the Spring edition of our exclusive digital magazine, EAT NOURISH. Discover it right here.

Ingredients

Cake

3 eggs
1⁄4 cup molasses
1⁄4 cup golden syrup
100g unsalted butter, melted
1 tsp vanilla extract
180g plain flour
1 tsp baking powder
1 heaped tbsp ras el hanout
1⁄3 cup sour cream
40ml milk

Icing

75g icing sugar
1 Twinings In'fuse Rose Lemonade Cold Water Infusions teabag
3 tsp water
Edible rose petals - optional

Directions

Preheat oven to 180ºC/160ºC fan. Line a 24cm x 11cm loaf tin with non-stick baking paper.
Place eggs, molasses and golden syrup into a mixing bowl and beat until smooth (use an electric hand mixer if you have it). Add in the butter, vanilla, flour, baking powder and ras el hanout to the bowl and beat until smooth. In a small bowl, lightly whisk together the sour cream and milk. Add this to the larger bowl and stir until well combined.
Carefully pour the cake batter into the lined tin and pop into the oven for 50 minutes or until a skewer comes out clean. Remove from the oven and lift the cake out onto a cake rack to cool. Carefully remove the baking paper after 5 minutes cooling time.

To make the icing

Let the teabag steep in 3-4 tsp of water for 5 minutes. Add the icing sugar to a small bowl and add 3 tsp of steeped teabag water to it. Mix until smooth and at a consistency that can be drizzled (you may need to add a drip of water at a time to reach the desired consistency). When the cake has cooled, spread icing over the top and sprinkle with rose petals (if using).

Recipe Note

For dry mouth/throat: Serve with extra sour cream dolloped on top or any other cream that takes your fancy. The oiliness in the dairy will help with swallowing too.

For difficulty swallowing: Omit the rose petals.