Sfouf b'Debs (rich semolina cake)

dessert · ⏱ 45 min · 9 portions · 65.0 g carbs / portion · vegan · allergens: gluten, sesame

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
http://flowcooking.food/en-us/recipe/381/sfouf-bdebs-rich-semolina-cake/