This Lebanese-style cake, flavored with anise and brightened with turmeric, was a favorite treat from my childhood. Thanks to my grandmother’s recipe, I can make it as an adult!
Preparation Details
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 16
Ingredients
- 1 tablespoon tahini
- 1 ½ cups boiling water
- 2 teaspoons whole anise seeds
- 1 ½ cups white sugar
- 3 cups all-purpose flour
- 2 teaspoons ground turmeric
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoons anise seed powder
- ½ cup vegetable oil
- ½ cup unsalted butter, melted
- 2 tablespoons pine nuts
Steps
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9×13-inch baking pan with tahini.
- Combine boiling water and anise seeds in a glass measuring cup. Let steep, about 5 minutes. Strain into a bowl and discard anise seeds. Stir in sugar until dissolved.
- Mix flour, turmeric, baking powder, and anise seed powder together in a bowl. Make a well in the center. Add oil and butter. Stir in sweetened anise water until batter is the consistency of thick yogurt.
- Pour batter into the prepared baking pan. Score top into diamond shapes with the tip of a knife. Place 1 pine nut in the center of each diamond.
- Bake in the preheated oven until top is lightly browned, about 30 minutes.
