Zhourat Cake

AuthorSylvieCategory, , DifficultyIntermediate

This might look like a normal loaf cake but let me tell you something, it has a special something inside; Lebanese Zhourat which is made of Za’atar, chamomile, roses, rosemary, cinnamon, loumi, marjoram, wild mint, anise, zoofa, and sage. This blend is sweet, a touch bitter, spiced, tangy, earthy, wild, and beautifully complex. The inspiration for my Zhourat Cake came from the famous Earl Grey Cake, but I was actually very hesitant to try it because Zhourat is much bolder in flavor than Earl Grey. However like everything in life, I can never know unless I try. And I am happy I did, because it came out like magic! As soon as it starts rising in the oven, the kitchen will smell so sweet. It’s a joy to eat because not only it’s delicious, it also smells incredibly fragrant as you take a bite.

Yields8 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins
 ¾ cup milk
  cup Zhourat or Herbal Tea
 115 g unsalted butter, softened
 ¾ cup cane or granulated sugar
 2 large eggs, at room temperature
 1 tsp vanilla extract
 2 tsp orange zest
 1 ½ cups all purpose flour
 1 tsp baking powde
 ¼ tsp salt
 1 tsp ground cinnamon
 ¼ cup walnuts, chopped
1

Preheat the oven to 175°C and line a loaf pan with parchment paper.

2

Place the milk and Zhourat in a small saucepan. Stir and warm the milk on low heat. Let is gently simmer for 5 minutes. Remove from heat and let the milk cool down.

3

Place the softened butter and sugar in the bowl of a stand mixer. Beat on medium until light and fluffy, about 3 minutes. Add the eggs, one at a time, along with the vanilla and orange zest, and beat to combine.

4

Whisk the dry ingredients together and sift. Switch the mixer to low and beat the dry ingredients in batches while scraping the sides of the bowl as necessary. Finally, drain the cooled milk and make sure that you extract all the liquid, then add it to the batter. Beat one last time just until combined. Don’t over mix.

5

Transfer the batter to the prepared pan, smooth the top, and scatter the chopped walnuts. Bake in the preheated oven for 35-40 Minutes, or until a toothpick inserted into the center of the cake comes out clean.

6

Let the cake completely cool before you slice it. Enjoy with a hot cup of Zhourat!

Ingredients

 ¾ cup milk
  cup Zhourat or Herbal Tea
 115 g unsalted butter, softened
 ¾ cup cane or granulated sugar
 2 large eggs, at room temperature
 1 tsp vanilla extract
 2 tsp orange zest
 1 ½ cups all purpose flour
 1 tsp baking powde
 ¼ tsp salt
 1 tsp ground cinnamon
 ¼ cup walnuts, chopped

Directions

1

Preheat the oven to 175°C and line a loaf pan with parchment paper.

2

Place the milk and Zhourat in a small saucepan. Stir and warm the milk on low heat. Let is gently simmer for 5 minutes. Remove from heat and let the milk cool down.

3

Place the softened butter and sugar in the bowl of a stand mixer. Beat on medium until light and fluffy, about 3 minutes. Add the eggs, one at a time, along with the vanilla and orange zest, and beat to combine.

4

Whisk the dry ingredients together and sift. Switch the mixer to low and beat the dry ingredients in batches while scraping the sides of the bowl as necessary. Finally, drain the cooled milk and make sure that you extract all the liquid, then add it to the batter. Beat one last time just until combined. Don’t over mix.

5

Transfer the batter to the prepared pan, smooth the top, and scatter the chopped walnuts. Bake in the preheated oven for 35-40 Minutes, or until a toothpick inserted into the center of the cake comes out clean.

6

Let the cake completely cool before you slice it. Enjoy with a hot cup of Zhourat!

Zhourat Cake
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