1 cup, plus 1 teaspoon olive oil, divided
3 eggs
½ cup brown sugar
1 tablespoon vanilla bean paste, or 1 tsp vanilla extract
1 cup buttermilk
1 orange, zested, juice reserved
1½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground anise
1 teaspoon ground cardamom
¼ teaspoon allspice
1 cup powdered sugar orange zest, for garnish

Preheat the oven to 350 F and grease a Bundt pan with 1 teaspoon of the olive oil. In a large mixing bowl, whisk together the eggs and brown sugar. Cream the mixture until it has increased in volume and becomes pale yellow, 3 to 4 minutes. Add the vanilla paste, the rest of the olive oil, and the buttermilk and orange zest. Whisk together.

In a separate bowl, add the flour, baking powder, salt, anise, cardamom, and allspice, and mix well. Then add the dry ingredients to the wet. Mix to incorporate, being careful not to overmix.

Pour the mixture into the greased Bundt pan and bang the pan slightly against the counter to remove any air bubbles. Bake in the oven for 40 minutes, or until a toothpick inserted into the cake comes out clean, and the cake appears to have risen and browned slightly. Remove and cool for 20 minutes, then carefully invert the pan over a rack (encourage the sides of the cake to release with a small paring knife if you have a bit of trouble).

Make the glaze by combining the powdered sugar with 2 tablespoons of the reserved orange juice. Pour the glaze on the cake, sprinkle some orange zest overtop, and enjoy with coffee! Serve with a side of Rosewater Whipped Cream for a light dessert.

Excerpted from Eat, Habibi, Eat! Fresh Recipes for Modern Egyptian Cooking by Shahir Massoud Copyright © 2021 Shahir Massoud. Photography by Kyla Zanardi. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.