Carob Molasses Cake || Gracefult Kitchen

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Carob Molasses Cake

Desserts

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.

Ingredients

1 tablespoon tahini
1¼ cups water
2 tablespoons aniseed
2 cups white whole-wheat flour
1 cup neutral oil, such as canola or avocado
1 cup carob molasses (see Tip) or molasses
1 tablespoon baking powder
¼ teaspoon salt
2 tablespoons sesame seeds

Description

Preheat oven to 350 degrees F. Coat an 8-inch-square baking pan with tahini. Set aside.
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.)
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.
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.