Can I double this recipe?

Yes, you can double this recipe for a larger cake - I actually make a larger version in a 13" round cake pan that worked out great. I would stick with 5 eggs if doubling.

Can I make this into cupcakes or muffins?

I haven't tried it but I would think so. Line your muffin tin and bake for 20-25 minutes - check for doneness with a skewer same as cake. I would sprinkle toasted sesame seeds on top on the muffins too!

Can I used Medjool Dates?

Absolutely - I would go by weight to get the right amount but a little extra or less won't effect the recipe.

Can I replace the brown sugar with a sugar alternative?

I do not typically bake with any sugar alternatives so I can't guide you on this. If you successfully replace traditional or brown sugar in other desserts - you can certainly try and adjust the amount according to the ratio indicated on your sweeter. I would not replace with a liquid sweetener as it will change the texture of the cake.

Date Anise Molasses Breakfast Cake with Tahini and Sesame

Description

An earthy breakfast cake that is slightly dense, filled with date molasses, anise and sesame flavor. A hearty cake that is definitely one to put into rotation.

Ingredients

Units Scale

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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Instructions

Begin by preheating your oven to 350 degrees and placing your rack in the central part of your oven.
Prepare your 9" round cake pan by coating with a layer of tahini. Brush the bottom and sides of your pan then sprinkle a layer of sesame seeds along the bottom and along sides. Set aside.
In a small pot, add your water and anise seeds. Bring to a boil.
- 3/4 cup water
- 2 Tablespoons anise seed, not star anise (10 grams)
Add your chopped dates and allow to boil for about 5 minutes. After 5 minutes, remove from heat, add baking soda and allow to sit and soak for another 5 minutes.
- Approximately 18 small, pitted Deglet Noor Dates, 1 cup (143 grams)*
- 1/4 teaspoon baking soda
In the bowl of a stand mixer fitted with paddle attachment or using a bowl and hand mixer add your eggs, brown sugar and date molasses. Mix on high for 3-4 minutes.
- 3 large eggs
- 1/4 cup packed brown sugar, (55 grams)
- 1/2 cup date molasses, (170 grams)
Add your orange zest, vanilla extract and orange liqueur if using.
- zest of 1 orange
- 2 teaspoons vanilla extract
- 2 teaspoons orange liqueur, such as Grand Marnier (optional)
With your mixer on low, add your flour and baking powder. Mix until just combined.
- 1 1/2 cup all-purpose flour, (223 grams)
- 1 teaspoon baking powder
Next add your tahini, nutmeg, dates in anise liquid, toasted sesame seeds and walnuts. Mix until just combined, stop mixer and scrape bottom and sides to ensure all ingredients are fully incorporated.
- 1/4 cup tahini, (65 grams)
- 1/2 teaspoon freshly grated nutmeg, (or 1 teaspoon ground nutmeg)
- 3 Tablespoons toasted sesame seeds, (20 grams)
- 1/2 cup chopped walnuts, optional (75 grams)
- Soaked dates + anise liquid
Transfer batter to prepared cake pan and bake for 35-45 minutes. Check for doneness after 35 minutes by poking cake in the center with clean knife or skewer. If there is no batter, remove and allow to cool. If it comes out with batter, bake for another 5 minutes, check again and repeat if needed.
Once cake is complete, allow to cool for 10 minutes then flip onto a wire rack to cool. Sesame seeds should have adhered to the bottom.
Allow to cool and enjoy!

Notes

Be sure you are using PITTED dates when weighing your ingredients (pits removed). If using medjool - you will need less dates as they are much larger and using weight measurements is more ideal.
If you are not using tahini in your recipe - coat your cake pan with the traditional butter and flour coating. Swap a neutral oil for the tahini in the recipe (see substitutions in text).
Store cake in covered container for 3-5 days or freeze for up to 3 months.