Moroccan Date & Spice Bannock with Orange Blossom Glaze

A Journey to the Souks of Marrakesh

Close your eyes and imagine the scents of a Moroccan spice market—that’s the experience captured in this bannock. The dough is perfumed with Ras el Hanout, a complex North African spice blend, and sweetened with jewels of chopped dates. Toasted almonds add a welcome crunch. Baked to a tender, golden finish and brushed with a fragrant orange blossom glaze, this sweet bannock is a transportive treat that blurs the line between bread and dessert.

Cuisine: Fusion (North American / Moroccan) | Diet: None | Skill Level: Intermediate | Cost: Moderate

Ingredients

• 2 cups all-purpose flour
• 1/3 cup brown sugar, packed
• 2 tsp baking powder
• 1.5 tsp Ras el Hanout spice blend
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup pitted Medjool dates, chopped
• 1/4 cup slivered almonds, toasted
• 3/4 cup buttermilk
• For the Glaze:
• 1/2 cup powdered sugar
• 1 tbsp milk
• 1/4 tsp orange blossom water

Preparation

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, Ras el Hanout, cinnamon, and salt. The aroma will already be complex and intoxicating, a mix of sweet, floral, and earthy notes.
3. Add the cold butter and cut it in with a pastry blender or your fingers until the mixture is crumbly. This step is key for a tender, scone-like texture.
4. Toss the chopped dates and toasted almonds in the flour mixture to coat them. This simple trick prevents them from sinking to the bottom during baking.
5. Pour in the buttermilk and stir gently with a fork until a soft dough forms. Be careful not to overmix.
6. Pat the dough into an 8-inch round on a floured surface and transfer it to the prepared baking sheet. Score the top into 8 wedges with a sharp knife.

Cooking

1. Bake for 22-25 minutes, until the bannock is risen, golden brown, and a skewer inserted into the center comes out clean.
2. While the bannock bakes, your home will be filled with the most incredible exotic fragrance of warm spices and sweet dates.
3. As the bannock is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and orange blossom water until smooth. A little orange blossom water goes a long way, so use it sparingly to avoid a soapy taste.
4. Remove the bannock from the oven and let it cool on the sheet for 5 minutes.
5. While the bannock is still warm, brush the orange blossom glaze evenly over the top. The warmth will help the glaze set into a thin, fragrant shell.

Serving

Serve the bannock warm or at room temperature, cut along the scored lines into wedges. It is substantial enough to be a breakfast treat or an afternoon snack on its own.

Storage

Store in an airtight container at room temperature for up to 3 days. The flavor of the spices often deepens by the second day.

Exotic Flavors, Simple Preparation

This Moroccan-inspired bannock is a delightful adventure for your taste buds. It showcases how a simple bread can be transformed into something truly magical with a thoughtful blend of spices and sweet additions. Enjoy this taste of North Africa in your own kitchen.

Tags: Moroccan recipe, bannock, sweet bread, date and almond, Ras el Hanout

Hungry for more?

For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.

About the Author

Melgund Come Eat With Us

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Rooted in the hearts of Dyment and Borups Corners, this project brings people together through the joy of cooking. Explore more creative recipes in the Melgund: Come Eat With Me Cookbook—a food security initiative proudly supported by Art Borups Corners and Melgund Recreation, Arts and Culture.

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