Sfouf bi Debes is a dark Lebanese semolina cake made with molasses and topped with sesame seeds, featuring a tender crumb and deep aromatic flavor.
You're going to love my sfouf bi debes recipe. This cake is rich and moist, but not in a sickly way.
Making this version of sfouf is easy, just like the more common yellow sfouf.
Let me know how you like it when you make it.
What does Sfouf bi Debes taste like?
The flavor of this sfouf bi debes cake is deep and aromatic.
Molasses combined with fragrant anise creates notes of malt and mild licorice, giving the cake a distinctive flavor that becomes more noticeable with each bite. Another dessert using anise is Lebanese anise cookies.
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
I've always made my sfouf using fine semolina combined with all purpose flour, which creates a tender crumb with enough structure to hold together beautifully once sliced. Its rise comes from baking powder. Lebanese basbousa cake also uses semolina and anise which is part of the signature flavor.
Carob molasses or grape molasses are traditionally used. Blackstrap molasses can also work, though the flavor will vary depending on which one you choose. In these photos I used carob molasses. These types of molasses can usually be found at Middle Eastern grocers, otherwise I have linked them in the recipe card below.
Side note: I love making a simple spread of molasses (debes in Arabic) and tahini, called debes bi tahini. It's naturally sweet and smooth.
Raw sesame seeds make a wonderful contrasting topping to the dark cake.
Whisk the Wet Ingredients First and Sift in the Flours
The full set of instructions are found in the below printable recipe card.
- Whisk together the wet ingredients with the aniseed powder so the flavor is evenly dispersed throughout the batter.
- Next sift in the baking powder, flour, and fine semolina. This helps prevent clumps and creates a smoother batter.
Janelle's Tips
Allow the batter to rest in the cake tin for about 10 minutes before baking. Semolina combined with molasses creates a heavier batter, so this short rest allows the baking powder to activate and the semolina to begin hydrating.
This cake keeps well at room temperature for 2 to 3 days in an airtight container, or up to a week in the fridge, which is similar to this healthy coffee cake.
Recommended Cake Tin
Grab yourself a 20x20 cm / 8x8 inch square pan, which is the perfect size for this cake and what I use.
What is the difference between Sfouf and Sfouf bi Debes?
Sfouf and sfouf bi debes are both traditional Lebanese semolina cakes, but they differ in flavor and appearance.
Classic sfouf is bright yellow from turmeric and has a light, slightly crumbly texture with a mild sweetness. It is often topped with either pine nuts, sesame seeds, cashews or almonds and baked in a shallow tray before being cut into diamond shapes.
Sfouf bi debes, on the other hand, gets its deep color and sweetness from molasses, usually carob molasses or grape molasses. The molasses gives the cake a darker denser crumb and a richer flavor, especially when combined with anise and sesame seeds.
It is very common for both types of sfouf to be naturally vegan.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Lebanese Molasses Cake (Sfouf bi Debes)
Ingredients
- 1 cup Molasses (carob or grape, see ingredients section for alternatives)
- 1 cup Milk room temperature, (I used dairy-free)
- ½ cup Neutral oil (vegetable or canola, though I used melted coconut oil)
- 1 teaspoon Ground anise
- 1½ cups All Purpose Flour
- ½ cup Fine Semolina
- 1½ teaspoons Baking powder
- 1½ tablespoons Tahini
- 1½ tablespoons Sesame seeds or as needed for topping
Instructions
- In a mixing bowl, whisk together all the wet ingredients with the ground anise.
- Sift in the fine semolina, all purpose flour and baking powder, then whisk to create a smooth batter.
- Grease a 20x20 cm (8x8 inch) cake pan with tahini. Pour the batter into the pan. Sprinkle with sesame seeds.Let the batter sit for 10 minutes before baking in a preheated 165°C (329°F) fan-forced oven for 35 minutes on the middle rack, or until a toothpick inserted in the center comes out clean.Allow the cake to cool completely. Transfer to a plate (see the video below for how I do this), cut into diamond shapes, and serve.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
If you enjoyed this recipe, consider supporting my work for the cost of a cup of coffee.
Joellen Fry
I made the cake today and it's good. I used date syrup and topped the cake with cashews, sliced almonds and chopped dried dates. It wasn't as sweet as I thought it would be. I enjoyed it very much. I didn't eat the whole cake - just one slice.
Janelle Hama
Good to know that date syrup works, thanks for sharing and happy you enjoyed it.
AF
Hi, I want to use blackstrap molasses for the added iron, so do you suggest any changes to the recipe if I do? Also, I really do not like anise at all... is it ok to leave it out? Other than the anise this cake seems truly amazing, thank you. I just discovered your site and am so excited for vegan Lebanese recipes!
Janelle Hama
You can just omit the anise.enjoy!!
O
I have never baked with semolina and molasses before, but this looks incredibly rich and moist. I copied the ingredient ratios to my online clipboard to try something new this weekend.
Lisa
Is this recipe ever made with pomegranate molasses?
Janelle Hama
No. It needs to be a sweet molasses only not sour and sweet like pomegranate molasses