Carob Molasses Cake (Sfouf b’ Debs)
ACTIVE: 10 min TOTAL: 1 hr 50 min (including 1 hr cooling time) TO MAKE AHEAD: Store airtight at room temperature for up to 1 week.
With all due respect to baklava, we’ve found a new favorite Lebanese dessert. This rich, moist cake is sweetened with carob molasses and has a hit of anise. We may or may not have fought over it in the Test Kitchen.
1 tablespoon tahini
11/4 cups water
2 tablespoons aniseed
2 cups white whole-wheat flour 1 cup canola oil
1 cup carob molasses (see page 110) or molasses
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons sesame seeds
1. Preheat oven to 350°F. Coat an 8-inch-square baking pan with tahini. Set aside.
2. Bring water to a boil in a small saucepan. Add aniseed and boil for
1 minute. Remove from heat and let steep for 5 minutes. Strain 1 cup of the aniseed water. (Discard the seeds and any remaining water.)
3. Put flour in a large bowl. Drizzle with oil and stir to combine. Add the aniseed water, molasses, baking powder and salt and mix until smooth. Spread the batter evenly in the prepared pan and sprinkle with sesame seeds.
4. Bake the cake until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool in the pan on a wire rack for 1 hour before cutting into 16 pieces.
SERVES 16: 1 piece each
CAL 243 / FAT 15G (SAT 1G) / CHOL 0MG / CARBS 27G / TOTAL SUGARS 15G (ADDED 15G) / PROTEIN 2G / FIBER 2G /
SODIUM 136MG / POTASSIUM 321MG.