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Sfouf b'Debs (rich semolina cake)

Golden, tender Sfouf b'Debs with a sweet, sticky richness.
Anise warmth and tahini drizzles make every bite feel special.
Serve it slightly chilled or warm, and watch it vanish fast.

dessert ⏱ 45 min 410 kcal / portion 65.0 g carbs / portion (estimated) vegan glutensesame 🔗 Original source

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Sfouf b'Debs (rich semolina cake)
v6 · rb0e705f985 20260727Z1751 2 tbsp anise or fennel seed 155 ml sunflower oil 3 tbsp tahini 2 tbsp sesame seed 🍳 steep anise in boiling water then cool 🌀 mix oil, carob syrup, sugar and salt into the cooled anise mixture 🔥 preheat the oven to 170°C line and grease a 22cm cake tin using extra oil 🌀 mix flour, semolina and baking powder 🌀 whisk the dry ingredients into the cooled syrup base 🍽 drizzle tahini on the base of the lined tin 🍽 pour in the batter and drizzle over the remaining tahini 🔥 ⏱ 30 min scatter over the sesame seeds and bake until set but still squidgy ⏳ set aside to cool completely on a rack 🔪 unmold and cut into 4cm diamond shapes using parallel cuts then diagonal cuts Sfouf b'Debs 🎉 220 ml carob syrup 120 g caster sugar ¼ tsp fine sea salt date syrup to taste 120 g plain flour 120 g fine semolina 1 tbsp baking powder 150 ml carob syrup, caster sugar, fine sea salt, date syrup 5 ml plain flour, fine semolina, baking powder sesame seed
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Preparation steps

  1. steep anise in boiling water then cool
  2. mix oil, carob syrup, sugar and salt into the cooled anise mixture
  3. preheat the oven to 170°C
  4. line and grease a 22cm cake tin using extra oil
  5. mix flour, semolina and baking powder
  6. whisk the dry ingredients into the cooled syrup base
  7. drizzle tahini on the base of the lined tin
  8. pour in the batter and drizzle over the remaining tahini
  9. scatter over the sesame seeds and bake for 30 min until set but still squidgy
  10. set aside to cool completely on a rack
  11. unmold and cut into 4cm diamond shapes using parallel cuts then diagonal cuts

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