Cakes, Vegan, Vegan Treats

Lebanese Sfouf 2 (and a cup of green tea)

It’s my hundredth post …so I thought I’d bake a cake 🙂 …and what better… than another sfouf …sweetened this time with molasses and date syrup…. light and moist …and not overly sweet …with complex flavours: anise…molasses…dates…turmeric … cocoa  powder… roasted almonds and sesame…



A Lebanese semolina cake.

Sweetened with Molasses and Date Syrup


  • 250gms. coarse semolina
  • 120gms. plain/ all purpose flour
  • 1.5 tsps. turmeric
  • 2.5 tsps. baking powder/soda
  • 2 tsps. cocoa powder
  • 120ml. melted vegan spread…suitable for baking
  • 160ml. molasses
  • 20ml. hot water
  • 150ml. non-dairy milk such as oat milk or nut milk
  • 70ml. date syrup
  • 3tsps. anise (+ another 2 tsps. for decoration)
  • 25 or so blanched whole almonds
  • 15gms. sesame seeds
  • 2 tsb. tahini (creamed sesame)


  • Pre heat oven to Gas Mk. 5 / 190C.
  • Roast almonds, on a non-stick baking tray, in the pre-heated oven for 10 mins. Until golden.  Set aside.
  • Using a pastry brush, baste the inside of a baking tin with tahini: (see cook’s notes).

Cook’s notes:

I used a square tin : 30cm. x 30cm. As sfouf  means ‘rows’, a square tin seems appropriate.

It helps considerably to use a tin with a spring-form base, for easy removal of the cake….

It’s possible to use a round tin, and a slightly smaller tin …but if the cake mix is too deep it’s unlikely to set properly…

  • Grind 3 tsps. anise to a fine powder.
  • Combine the flours, baking powder, ground anise, turmeric and cocoa powder together thoroughly.
  • Add melted vegan spread to the flour, and mix together.
  • Mix molasses with 20 ml. of hot water, to loosen the molasses.
  • Add molasses, cold non-dairy milk and date syrup to flour/ vegan spread mix.
  • With an electric whisk, whisk everything together for 5-7 mins.  Until you have a nicely aerated, thick smooth batter.
  • Pour the batter into the prepared baking tin.
  • Grind 2 tsps. anise and combine with sesame seeds.
  • Scatter sesame seeds/anise over the top of the cake.
  • Decorate with roasted almonds.
  • Bake in the pre-heated oven for 20-25 mins. Until a knife or skewer comes out just clean.  Don’t overcook as it will become dry…
  • Remove from the oven and allow to cool completely in the tin.

Slice and eat.


Sfouf 1 (click image for link)




can’t believe it’s 100 posts! 🙂







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