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.
Nutrition per serving may change if servings are adjusted.
1 tablespoon tahini
1¼ cups water
2 tablespoons aniseed
2 cups white whole-wheat flour
1 cup canola oil
1 cup carob molasses (see Tip) or molasses
1 tablespoon baking powder
¼ teaspoon salt
2 tablespoons sesame seeds
Preheat oven to 350°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.
To make ahead: Store airtight at room temperature for up to 1 week.
Tip: Carob Molasses: Dark and viscous like regular molasses, carob molasses has coffee and cocoa undertones. Use it up: Mix with an equal amount of tahini for a PB&J-like dip; swap for regular molasses.
243 calories;15 g fat(1 g sat); 2 g fiber; 27 g carbohydrates; 2 g protein; 2 mcg folate; 0 mg cholesterol; 15 g sugars; 15 g added sugars; 1 IU vitamin A; 0 mg vitamin C; 95 mg calcium; 3 mg iron; 136 mg sodium; 321 mg potassium
I was really excited to try this recipe, but alas, it fell a little short for me. This might be better if I was a coffee drinker as a little something to have with that, but overall, it wasn't very sweet and just didn't have much flavor.