Welcome to the magical world of baking, where the classic Bundt cake becomes an oriental dream! My Middle Eastern Style Bundt cake takes you into the Arabian Nights with exotic flavors and enchanting aromas. For my Middle Eastern Bundt cake, you need soft butter, powdered sugar, vanilla extract, eggs, flour, and baking powder. To create that oriental flair, add cardamom and rose water to the batter.
Your kitchen will be filled with a mix of spices and floral fragrances, giving it the aroma of an oriental fairy tale. A delightful buttercream infused with rose water covers the bundt cake, adorned with crushed pistachios and rose petals. This ensures the cake stays moist and tastes absolutely delicious. My oriental bundt cake is not just visually stunning; it’s also a genuine taste adventure. It’s sure to be a showstopper on your dessert table!
Watch Preparation Video on Instagram
MIDDLE EASTERN STYLE BUNDT CAKE FOR ANY OCASSION
Bundt cake is a timeless classic that is perfect for any occasion. Whether you’re planning a cozy coffee party with friends or hosting a festive table – bundt cake is always a good choice. Its characteristic shape makes it an eye-catcher on any cake table, and the different flavors ensure that there is something for everyone. A slice of bundt cake pairs perfectly with a cup of coffee or tea and is a great way to sweeten the day.
VARIETIES OF BUNDT CAKES
Bundt cake is a simple cake, but one that holds a wide range of culinary options. The basic recipe only requires flour, sugar, butter, eggs, and you can create countless variations by adding whatever ingredients you like. After all, the Bundt cake is not only a delicious treat, but you can also let your imagination flow. The variety of Bundt cakes makes them a real delight for every taste. I have a few recipes for you on my blog, such as a Lemon-Yoghurt-Bundt Cake with Pistachios (find the recipes by scrolling down to the bottom of the german blogpost), a Chocolate Bundt Cake with Ruby Glaze, or a PERSIAN LOVE BUNDT CAKE.
NATIONAL BUNDT CAKE DAY
It’s time to celebrate National Bundt Cake Day! Tina from Food & Co. organizes this event every year on November 15th. For this special day, I made a delicious oriental bundt cake inspired by the flavors of the Arabian Nights. I’ve placed it on our virtual table, which is filled with a variety of mouth-watering recipes, ranging from simple to fancy. Our table is almost overflowing with goodness. Get inspired and find your favorite version! Please let me know how you like our recipes.
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INGREDIENTS FOR BUNDT CAKE
125 g butter, room temperature*
150 g caster sugar
1 tsp vanilla extract*
2 large eggs, room temperature
100 ml milk
2 tbsp rose water*
280 g flour type 405*
1 tbsp baking powder
1 tsp cardamom*, ground
A pinch of salt
INGREDIENTS ROSE-HONEY-BUTTERCREAM
125 g butter, room temperature*
125 g caster sugar
3 tbsp honey*
4 tbsp rose water*
INGREDIENTS TOPPING
100 g pistachios*
15 dried rosebuds* (optional)
PREPARATION BUNDT CAKE
Preheat the oven to 180°C.
Allow all ingredients to reach room temperature half an hour before baking. This allows the butter and eggs to combine more easily.
Beat the butter until creamy, and gradually add the sugar and vanilla extract until the mixture is light and fluffy.
Add the eggs one at a time, mixing until well combined. Use a cake spatula to scrape down the sides of the bowl occasionally.
Stir in the milk and rose water.
Grease the Bundt cake mold with butter and dust it with flour.
Spoon the batter into the Bundt cake mold and tap it a few times on the worktop to avoid air bubbles in the batter.
Bake for about 40-45 minutes. Test with a skewer; if it comes out clean, then the cake is perfectly baked.
Allow it to cool in the mold for 10 minutes. Flip the Bundt cake out of the mold and let it cool on a cake rack.
PREPARATION ROSE-HONEY BUTTERCREAM
Beat the butter until it is light and fluffy. Add the powdered sugar and mix in. Now add the honey in two batches and mix well. At the end add the rose water in tablespoons and continue beating until the mixture is smooth and creamy.
PREPARATION TOPPING
Coat the chilled Bundt cake with buttercream from all sides. Finely grind the pistachios in a food chopper and sprinkle them over the Bundt cake.
Set aside twelve rosebuds and finely grind the rest, then sprinkle them over the Bundt cake. Decorate the Middle Eastern Bundt cake with the whole rosebuds.
BEFARMAYID!
Susan
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Middle Eastern Style Bundt Cake
My Middle Eastern Style Bundt cake takes you into the Arabian Nights with exotic flavors and enchanting aroma
Ingredients
INGREDIENTS FOR BUNDT CAKE
- 125 g butter room temperature
- 50 g caster sugar
- 1 tsp vanilla extract
- 2 large eggs room temperature
- 100 ml milk
- 2 tbsp rosewater
- 280 g flour type 405
- 1 tbsp baking powder
- 1 tsp cardamom ground
- 1 pinch of salt
INGREDIENTS ROSE-HONEY-BUTTERCREAM
- 125 g butter room temperature
- 125 g caster sugar
- 3 tbsp honey
- 4 tbsp rose water
INGREDIENTS TOPPING
- 100 g pistachios
- 15 dried rosebuds (optional)
Instructions
PREPARATION BUNDT CAKE
-
Preheat the oven to 180°C.
-
Allow all ingredients to reach room temperature half an hour before baking. This allows the butter and eggs to combine more easily.
-
Beat the butter until creamy, and gradually add the sugar and vanilla extract until the mixture is light and fluffy.
-
Add the eggs one at a time, mixing until well combined. Use a cake spatula to scrape down the sides of the bowl occasionally.
-
Stir in the milk and rose water.
-
Grease the Bundt cake mold with butter and dust it with flour.
-
Spoon the batter into the Bundt cake mold and tap it a few times on the worktop to avoid air bubbles in the batter.
-
Bake for about 40-45 minutes. Test with a skewer; if it comes out clean, then the cake is perfectly baked.
-
Allow it to cool in the mold for 10 minutes. Flip the Bundt cake out of the mold and let it cool on a cake rack.
PREPARATION ROSE-HONEY BUTTERCREAM
-
Beat the butter until it is light and fluffy.
-
Add the powdered sugar and mix in.
-
Now add the honey in two batches and mix well.
-
At the end add the rose water in tablespoons and continue beating until the mixture is smooth and creamy.
PREPARATION TOPPING
-
Coat the chilled Bundt cake with buttercream from all sides.
-
Finely grind the pistachios in a food chopper and sprinkle them over the Bundt cake.
-
Set aside twelve rosebuds and finely grind the rest, then sprinkle them over the Bundt cake.
-
Decorate the Middle Eastern Bundt cake with the whole rosebuds.
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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What in the world is a “Middle Eastern” style bundt cake?! All of the ingredients you have used don’t even belong to Arabs and have nothing to do with them. Incredible what Arabs have culturally appropriated and sold to the world as their own. “Arabian” Nights? More like stolen nights. Judging from your side, you should know better than falsely associating ingredients to Arabs that they have no historical significance attached to them besides importing them into their desert countries.
Dear Karl,
Thank you for sharing your perspective!
It’s important to recognize and respect the origins of various culinary traditions.
While the bundt cake is indeed rooted in European heritage, many recipes worldwide reflect a beautiful blend of ingredients and influences from different cultures. The culinary world is full of shared histories and evolving traditions, which often leads to fascinating and delicious outcomes.
Let’s continue to explore and appreciate these rich, diverse backgrounds together.
Khosh amadid
Susan
The bundt cake isn’t Middle Eastern and has nothing to do with Arabs. It’s even more obvious by the fact that all of the jngredients used have nothing to do with Arabs and are stolen. Start correctly labeling inspired dishes.
Dear Miko,
Thank you for sharing your thoughts!
It’s great to see your passion for culinary history and the origins of recipes.
While it’s true that the bundt cake as we know it today has its roots in European traditions, especially Germany.
It’s also fascinating how different cultures influence and inspire each other in the culinary world.
Let’s celebrate the diversity and the rich tapestry of flavors that come from this cross-cultural exchange.
If you have more insights or favorite recipes from different cultures, I’d love to hear about them!
Peace be upon you!
Susan