A cake made from no sugar and no eggs? It’s not a myth, it’s a very real thing and we have the recipe!
Mona Hamadeh says: “Sfoof be Debes is a very old-fashioned Lebanese cake and this version comes primarily from the mountains, where it’s especially popular during Lent. It’s most commonly made with turmeric, which turns it yellow. I doubt there’s a simpler cake to bake.”
You will need:
½ tbsp aniseeds
130g plain flour
2 tsp ground aniseed
2 tsp baking powder
200ml olive oil
200ml carob molasses
½ tbsp tahini, for greasing
20g sesame seeds
- Put 1 cup of water into a small saucepan and bring to the boil. Add the aniseeds and simmer for 5 minutes until the volume is reduced by three-quarters. Drain, reserving the water.
- Preheat the oven to 180ºC/Fan 160ºC/ Gas 4. Mix the semolina, flour, ground aniseed and baking powder together in a mixing bowl.
- Add the oil, molasses and aniseed cooking water and whisk all the ingredients together for 1 minute until it looks smooth.
- Grease a 20cm round or square loose-bottomed cake tin with the tahini, and pour in the mixture. Sprinkle the sesame seeds evenly over the top.
- Bake the cake in the oven for 35–40 minutes.
Check out the recipe for Roz Purcell’s Raw Peanut Butter Brownie Cake
Taken from The Healthy Lebanese Family Cookbook by Mona Hamadeh (Little Brown).