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.

EatingWell - - FRESH -

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.

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