Name: Date Anise Molasses Breakfast Cake with Tahini and Sesame
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Lebanese
Ingredients: 3/4 cup water; 2 Tablespoons anise seed, not star anise (10 grams); Approximately 18 small, pitted Deglet Noor Dates, 1 cup (143 grams)*; 1/4 teaspoon baking soda; 3 large eggs; 1/4 cup packed brown sugar, (55 grams); 1/2 cup date molasses, (170 grams); zest of 1 orange; 2 teaspoons vanilla extract; 2 teaspoons orange liqueur, such as Grand Marnier (optional); 1 1/2 cup all-purpose flour, (223 grams); 1 teaspoon baking powder; 1/4 cup tahini, plus more for coating pan (65 grams); 1/2 teaspoon freshly grated nutmeg, (or 1 teaspoon ground nutmeg); 3 Tablespoons toasted sesame seeds, plus more for coating pan (20 grams); 1/2 cup chopped walnuts, optional (75 grams)

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Date Anise Molasses Breakfast Cake with Tahini and Sesame - it's a mouthful but a delicious cake you will love! I often crave subtly sweet breakfast treats, I put this breakfast cake together with warm familiar flavors of dates, anise and date molasses. The warmth from the anise and depth from the date molasses makes it great with coffee or tea. An addition of walnuts for a little crunch and nutty sesame seeds and tahini really bring it to life.

I dabbled a few times with this recipe - the first rendition was delightful, it was definitely more "cakey" which was good but I wanted something a bit heartier, more bread like than cake like. I think allowing the cake sit overnight covered actually improves it - it allows all the flavors to meld and really pop. Warm it in the toaster oven and dab some butter or honey on top for a little something extra.

Flavors - Anise Seed vs Star Anise

These flavors are a snapshot into my culture and the taste of my childhood. Anise is a divine spice that is used in tea and baked goods - called "Yansoon" in Arabic, it is the calming flavor that would waft through the house in the evenings. Anise seed has a MUCH different flavor than Star Anise, so definitely don't confuse the two. Anise seed is much milder and less potent than Star Anise. Anise seed are little seeds - shown below rather than the star shaped pod you may be familiar with. They actually come from two different regions of the world and from two different plants. Star Anise is commonly used in Asian cooking - Chinese 5 Spice contains Star Anise. Where Anise Seed is thought to originate in the Middle East and is commonly found in Middle Eastern and Italian cuisine. From baked goods to sausage. Here is more information about both types from Better Homes and Gardens. I also talk about it in my Anise Citrus Cookies.

date_molasses_cake_final_aniseseedvsstaranise — **Top:** Anise Seed
**Botton:** Star Anise

Ingredients

Most of these ingredients are pantry ingredients - others you can definitely source online if you don't have a Middle Eastern Pantry stocked or your local Middle Eastern grocery store. If you are local to Portland, Barbur World Foods is my go-to spot!

Dates - I adore medjool dates but for this recipe, I'm using standard Noor Deglet dates which are smaller, less "meaty" than medjool. Since we are cooking them down and incorporating into the cake, I go with the less expensive variety but any will do. You can grab a bag of Noor Deglet dates online.
Anise Seed - As mentioned above, be sure to use anise seed NOT star anise. Keep this stocked in your pantry to make biscotti, cookies or add to savory dishes with sausage and tomato sauce for an elevated flavor. Here is a link to purchase online if you need.
Eggs
Brown Sugar - As much as I wanted to make this refined sugar-free, I really needed a bit of the sugar structure for the cake. I'm using brown sugar to help mimic the molasses flavor.
Date Molasses - Commonly found in Middle Eastern grocery stores or nature food stores. Date molasses is sweeter than traditional unsulfured molasses so be sure to take note of that if you're substituting. You can also use grape molasses which is readily found in Middle Eastern stores as well. Here is a link to a jar. Great to have on hand and used often in desserts like these Cardamom Molasses Cookies.
Orange Zest - A hint of orange really helps brighten the cake.
Vanilla Extract - A little vanilla extra
Orange Liquor - Anytime I bake egg heavy cakes, I like to add a splash of bourbon to help with the egginess, in this case I opted for an orange liqueur such as Grand Marnier. You can certainly omit and add a little extra vanilla if you prefer.
All-Purpose Flour
Baking Soda
Baking Powder
Salt
Fresh Nutmeg - If you have a knob of fresh whole nutmeg, I highly recommend using it. Otherwise, some ground nutmeg will do!
Tahini - Tahini is used two ways in the cake - once in the cake itself which is substituting the oil we would normally use and then it is also used as our non-stick agent for the cake pan. This is the same method I use in my Tahini Banana Bread. It results in a nutty flavored crust that is quite delish! Here is a link to tahini that I enjoy.
Sesame Seeds - Sesame seeds are also used two ways - once in the cake itself and then we are sprinkling sesame seeds on the tahini coated pan to give the crust a sesame explosion. I prefer using toasted sesame seeds for this recipe. You can toast yourself or purchase already toasted (which is what I do). Any Middle Eastern or Asian grocery store will sell toasted seeds at the best price. You can also find online.
Walnuts - I'm a sucker for nuts in a cake, you can add or omit.

See recipe card for quantities.

Instructions

This cake comes together quite quickly and easily - the biggest extra step is soaking your dates in anise water (tea). After that, everything gets mixed as a normal cake would. Here is a step by step guide.

date_molasses_cake_process_tahinicoatedcakepan

date_molasses_cake_process_coatedcakepan

Preheat your oven to 350 degrees and set your rack in the center of the oven. Prepare your cake pan - I'm using a 9" round pan. Using a pastry brush or a ziplock bag coat your pan, bottom and sides with a good layer of tahini.

date_molasses_cake_process_seasmecoatedcakepan

Once fully coated, sprinkle toasted sesame seeds on bottom and sides. Use as much as you'd like. Set aside until your cake batter is ready.

date_molasses_cake_process_aniseseedinwater

date_molasses_cake_process_dateswithbakingsoda

In a small pot, add your water and anise seeds. Bring to a boil then add your chopped dates. Boil for 5 minutes with dates then turn off heat and allow to soak for another 5 minutes. Add your baking soda - you will see it foam and fizz for a few seconds, mix to combine. Set aside.

date_molasses_cake_process_wetingredients

date_molasses_cake_process_mixedwetingredients

In the bowl of a stand mixer fitted with paddle attachment or using a hand mixer - add your eggs, brown sugar and date molasses. Beat on high for 3-4 minutes. Add your vanilla, orange liqueur and orange zest. Mix again until combined.

date_molasses_cake_process_dryingredients

With your mixer on low, add your flour, baking powder and salt. Mix until just combined.

Next add your tahini, nutmeg, dates and anise water (tea), sesame seeds and walnuts. Mix for just a few seconds until combined. Stop mixer and scrape sides and bottom to ensure everything is combined. Mix once more quickly on low to combine.

date_molasses_cake_process_cakebatter-1-of-1

Pour your batter into your prepared cake pan and bake for 35-45 minutes until a skewer comes out clean in the center of the cake. Begin checking at 35 minutes add 5 minutes if still wet.

date_molasses_cake_final_bakedcakewithsesameseeds

Remove from oven, allow to cool for 10 minutes then turn cake out on a cooling rack. Sesame seeds should be adhered to the cake and a nice coating of tahini. Allow to cool, slice and enjoy!

Substitutions and Variations

Sometimes we don't have all the items in the pantry for the cake we want to make. Here are some variations that would absolutely work but may change the flavor of the cake.

Anise - I know many people have an aversion to anise flavor - you can certainly sub for another tea/flavor. Try adding cinnamon sticks in place of the anise or chamomile tea. Think herby and subtle flavors. Cardamom pods would also be another delicious variation.
Dried Fruit - Dates are something we always have on hand and LOVE. Another dried fruit would work great and in the same manner: raisins, figs, apricots. Try a variation if dates aren't your thing.
Tahini - You can substitute a neutral oil such as vegetable, canola or avocado for the tahini in the recipe if you can't do sesame. Coat your cake pan in the traditional butter + flour method in the place of tahini. You will lose a bit of the nuttiness the tahini brings to the cake.
Molasses - Date molasses is definitely a bit sweeter than traditional unsulphured molasses but it can be used as a substitute if you need. I would increase your brown sugar to ⅓ cup or 73 grams.
Flour - I suspect if you swap the all-purpose successfully in recipes with a 1:1 Gluten Free Flour such as King Arthur - you will yield the similar results.

Equipment

Some simple things in this recipe but here is a list of helpful ingredients and tools:

Storage

This cake is great the day after it's baked. Keep in a tightly sealed container on the counter for 3-5 days.

Cake can also be wrapped tightly and frozen up to 3 months. Remove from freezer and allow to thaw on countertop and enjoy.

I hope you enjoy this Date Anise Molasses Breakfast Cake as much my family does - feel free to adjust and make your own!

If you make Date Anise Molasses Breakfast Cake, please let me know by leaving a rating and review below!

As always, I love seeing your creations. Please leave a review or share your dish with me on social media #cosetteskitchen which lets me know what is working for you! You can find me on Facebook, Instagram, Twitter , Tiktok and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!

xoxo,
Cosette

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