SFOUF RECIPES

Steps:

• Preheat oven to 350 degrees F. Coat an 8-inch-square baking pan with tahini. Set aside.
• Bring water to a boil in a small saucepan. Add aniseed and boil for 1 minute. Remove from heat and let steep for 5 minutes. Strain 1 cup of the aniseed water. (Discard the seeds and any remaining water.)
• Put flour in a large bowl. Drizzle with oil and stir to combine. Add the aniseed water, molasses, baking powder and salt and mix until smooth. Spread the batter evenly in the prepared pan and sprinkle with sesame seeds.
• Bake the cake until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool in the pan on a wire rack for 1 hour before cutting into 16 pieces.

Steps:

• Prepare the vegan buttermilk by combining vinegar and milk in a bowl and let it sit for a few minutes.
• In another bowl, mix semolina, flour, baking powder, baking soda, turmeric, star anise, and a pinch of salt.
• Now, pour in the vegan buttermilk, followed by maple syrup, tahini, oil, and orange essence.
• Combine all into a smooth cake batter.
• Pour the batter into a greased 20 cm (8 inches) baking tin and sprinkle it with sesame seeds. Then, let it sit for 20 minutes before baking.
• Bake the cake for 50 minutes at 160°C (320°F).
• Let the cake cool down before slicing into squares, rectangles or diamond shapes.