Carob Molases Cake


Ingredients 16 servings

  • 1 tablespoon tahini
  • 1¼ cups water
  • 2 tablespoons aniseed
  • 2 cups white whole-wheat flour
  • 1 cup canola oil
  • 1 cup carob molasses
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons sesame seeds

Preparation

  • Prep time 10 minutes
  • Total time 1hour 50 minutes
  1. Preheat oven to 350°F. Coat an 8-inch-square baking pan with tahini. Set aside.
  2. 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.)
  3. 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.
  4. 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.
  • To make ahead: Store airtight at room temperature for up to 1 week.
  • Tip: Carob Molasses: Dark and viscous like regular molasses, carob molasses has coffee and cocoa undertones. Use it up: Mix with an equal amount of tahini for a PB&J-like dip; swap for regular molasses.

Nutrition information

  • Serving size: 1 piece
  • Per serving: 243 calories;  15 g fat(1 g sat);  2 g fiber;  27 g carbohydrates;  2 g protein; 2 mcg folate;  0 mg cholesterol; 15 g sugars; 15 g added sugars; 1 IU vitamin A; 0 mg vitamin C; 95 mg calcium; 3 mg iron;  136 mg sodium; 321 mg potassium 
  • Carbohydrate Servings: 2 

servings

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  • 1 tablespoon tahini
  • 1¼ cups water
  • 2 tablespoons aniseed
  • 2 cups white whole-wheat flour
  • 1 cup canola oil
  • 1 cup carob molasses (see Tip) or molasses
  • 1 tablespoon baking powder
  • ¼ teaspoon saltGreat Value Salt, 26 ozIn Stores OnlySEE EVERYDAY LOW PRICE
  • 2 tablespoons sesame seeds

Preparation

  • Prep10 m
  • Ready In1 h 50 m
  1. Preheat oven to 350°F. Coat an 8-inch-square baking pan with tahini. Set aside.
  2. 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.)
  3. 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.
  4. 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.
  • To make ahead: Store airtight at room temperature for up to 1 week.
  • Tip: Carob Molasses: Dark and viscous like regular molasses, carob molasses has coffee and cocoa undertones. Use it up: Mix with an equal amount of tahini for a PB&J-like dip; swap for regular molasses.

Nutrition information

  • Serving size: 1 piece
  • Per serving: 243 calories;  15 g fat(1 g sat);  2 g fiber;  27 g carbohydrates;  2 g protein; 2 mcg folate;  0 mg cholesterol; 15 g sugars; 15 g added sugars; 1 IU vitamin A; 0 mg vitamin C; 95 mg calcium; 3 mg iron;  136 mg sodium; 321 mg potassium 
  • Carbohydrate Servings: 2 

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