Moroccan Bundt
- Difficulty Moderate
- Total time 1 hour 20 minutes
- Servings 16 portions
- 275 g unsalted butter, cut into pieces, plus extra for greasing
- 80 g sesame seeds, plus an extra 4 tablespoons for coating
- 100 g blanched almonds
- 130 g dried apricots
- 120 g dried figs
- 200 g pitted dates
- 100 g white sugar
- 5 eggs
- 150 g natural yoghurt
- 300 g plain flour
- 1 tsp ground cardamom
- ½ tsp ground allspice
- 1 pinch salt
- 3 tsp baking powder
Preparation
- Preheat oven to 180°C. Grease a bundt tin (23.5 x 10 cm) thoroughly with butter and sprinkle with 4 tablespoons of the sesame seeds to coat tin completely.
- Place almonds, apricots and figs into mixing bowl and chop 5 sec/speed 8. Transfer into a large bowl and set aside.
- Place dates into mixing bowl and chop 4 sec/speed 6. Transfer into bowl with almond and fruit mixture.
- Place butter and sugar into mixing bowl and heat 1 min/37°C/speed 4 or until butter has melted. Scrape down sides of mixing bowl with spatula.
- Add eggs, yoghurt and reserved almond and fruit mixture and mix 5 sec/
/speed 3. - Add remaining 80 g sesame seeds, flour, cardamom, allspice, salt and baking powder and mix 30 sec//speed 4, with aid of spatula, until completely combined.
- Transfer into prepared tin and spread out evenly. Bake for 10 minutes (180°C). Reduce oven temperature to 160°C, then bake for a further 45-50 minutes (160°C) or until a wooden skewer inserted into the centre of the bundt comes out clean. Remove bundt from oven and set aside in tin to cool for 10 minutes. Turn out onto a wire rack to cool completely before slicing to serve (see Tip).
