Carob Molasses Cake (Sfouf bi Dibs)

Experience the deep, soulful flavors of the Levant with this Carob Molasses Cake, also known as Sfouf bi Dibs. Kharoub molasses is the star of this recipe, providing a rich, cocoa-adjacent sweetness without the need for refined sugar or chocolate. This Carob Molasses Cake is cherished for its moist, dense crumb and its beautiful dark mahogany color. The secret to a perfect Carob Molasses Cake lies in the combination of earthy carob and the subtle hint of aniseed, which creates a sophisticated flavor profile that isn't overly sugary. Using Kharoub molasses also adds a nutritional boost, as it is naturally high in calcium and minerals. We use tahini to grease the pan, which not only prevents sticking but adds a delicate nutty crust to the bottom of the cake that pairs perfectly with the sesame seeds on top. Whether you are serving this for afternoon tea or as a healthy-ish dessert, this Carob Molasses Cake is a crowd-pleaser that stays moist for days. Tips for success: avoid over-mixing the batter to ensure the cake remains tender, and make sure your Kharoub molasses is at room temperature before mixing to ensure a smooth, emulsified batter. This cake is traditionally enjoyed with a cup of hot tea or coffee, highlighting the aromatic spices and the fruity, malt-like notes of the carob syrup.