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Moroccan Bundt

  • Difficulty Moderate
  • Active time 10 minutes
  • 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

    1. 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.
    2. Place almonds, apricots and figs into mixing bowl and chop 5 sec/speed 8. Transfer into a large bowl and set aside.
    3. Place dates into mixing bowl and chop 4 sec/speed 6. Transfer into bowl with almond and fruit mixture.
    4. 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.
    5. Add eggs, yoghurt and reserved almond and fruit mixture and mix 5 sec//speed 3.
    6. 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.
    7. 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).

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