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Makes one cake
Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz
1⁄2 cup plus 1 tablespoon unsweetened cocoa powder (53 grams)
Nonstick pan spray, oil, or butter, for the pan
1 3⁄4 cups all-purpose flour (240 grams)
1 cup sugar (210 grams)
11⁄2 teaspoons baking powder (8 grams)
11⁄4 teaspoons baking soda (7 grams)
1⁄2 teaspoon kosher salt (3 grams)
2⁄3 cup whole milk (150 grams)
2 large eggs (120 grams)
1 large orange
1 cup confectioner's sugar (127 grams)
Stir together the cocoa, cinnamon, and urfa.
Preheat the oven to 375°F. Coat a 10 cup bundt pan with cooking spray, oil, or butter. Set the pan in a roasting pan in case any batter spills over (it shouldn’t) and to prevent the cake bottom from browning too much.
Whisk together the flour, sugar, baking powder, baking soda, salt, and 2/3rds of the spice blend (reserve the remainder for the glaze) until well mixed. In another bowl, combine the oil, milk, eggs, and orange blossom water. Zest the orange directly into the bowl. Halve the orange, squeeze 1/4 cup juice (57 grams), and add to the bowl with the liquids. Whisk until smooth.
Pour the wet ingredients into the dry. Start whisking slowly from the center of the bowl, gradually drawing in the dry ingredients to prevent them from clumping. Once all the dry ingredients are incorporated, whisk just until smooth. The thick batter should drip off the whisk. Pour into the prepared bundt pan.
Bake, rotating the pan 180 degrees once halfway through, until a wooden skewer inserted into the center comes out clean, about 45 minutes.
Cool in the pan on a wire rack for 10 minutes. Unmold and cool completely on the rack.
Mix the reserved spice blend with 1 cup confectioners’ sugar (127 grams). Add 3 to 6 tablespoons milk to make a thick glaze. Pour the glaze over the cooled cake and set aside until the glaze sets up, about 45 minutes.