Name: Sfouf b'Debs (rich semolina cake)
Ingredients: 2 tbsp anise or fennel seeds; 150ml sunflower oil, plus 1 tsp extra for greasing; 220ml Sindyanna carob syrup (or date syrup as an alternative); 120g caster sugar; ¼ tsp fine sea salt; 120g plain flour; 120g fine semolina; 1 tbsp baking powder; 3 tbsp tahini; 2 tbsp sesame seeds, well toasted

S’fouf b’ Debs (Lebanese-inspired carob cake)

Baking Cake

Serves 8-10

Prep 10 min

Cook 35 min

Sfouf is a Lebanese semolina cake flavoured with spices and cut into distinctive diamond slices made by making a parallel row pattern. This version uses carob syrup (you can use date syrup instead) which turns it dark and moist, with a glossy depth that reminds me of a mix of dates and chocolate. The tahini drizzle on top creates little pockets of nuttiness that play against the rich sweetness. The anise seeds might seem like an unusual addition, but trust me - they make it even more special.

Ingredients

2 tbsp	anise or fennel seeds
150ml	sunflower oil, plus 1 tsp extra for greasing
220ml	Sindyanna carob syrup (or date syrup as an alternative)
120g	caster sugar
¼ tsp	fine sea salt
120g	plain flour
120g	fine semolina
1 tbsp	baking powder
3 tbsp	tahini
2 tbsp	sesame seeds, well toasted

Method

In a large bowl, steep the anise in 240ml of boiling water and set aside to cool.
Once cooled, add in the oil, syrup, sugar and salt.
Preheat the oven to 170C. Line and grease a 22cm round cake tin.
In a separate bowl, mix the flour, semolina and baking powder then whisk in the cooled molasses mixture. Drizzle 1 tablespoon of tahini on the base of the lined tin, pour in the batter and drizzle over the remaining 2 tablespoons of tahini.
Scatter over the sesame seeds and bake for 30 minutes until set but still squidgy.
Set aside to cool completely on a rack before unmolding.
Once cool, unmold, and cut into 4cm diamond shapes by making parallel cuts across the cake, then cutting diagonally across these lines. For a cleaner cut, wipe the knife with a damp cloth between cuts.