Gluten-Free Lebanese Sfouf Cake

Instructions

1. 1Preheat your oven to 175°C. Use the 1 tbsp of tahini to thoroughly grease the inside of a 22.86 × 33.02 cm baking pan, ensuring all surfaces are coated.
2. 2In a large mixing bowl, add the 1.5 cups of Gluten-Free All-Purpose Flour, 0.5 cup of Almond Flour, 1 cup of Sugar, 2 tbsp of Turmeric Powder, 1 tbsp of Anise Seeds, 2 tsp of Baking Powder, and 0.5 tsp of Salt. Whisk these dry ingredients together until they are well combined and uniform in color.
3. 3Pour the 0.5 cup of Vegetable Oil and 1 cup of Water into the bowl with the dry ingredients. Mix everything together with a whisk or spatula until the batter is smooth and no dry streaks of ingredients remain.
4. 4Carefully pour the prepared batter into the tahini-greased 22.86 × 33.02 cm baking pan, spreading it evenly with a spatula if needed. Bake in the preheated oven for 30 to 35 minutes.
5. 5The cake is done when a wooden toothpick inserted into the center comes out clean, and the edges are lightly golden. Once baked, remove the cake from the oven and place the baking pan on a wire rack.
6. 6Allow the cake to cool completely in the pan at room temperature before attempting to cut it; this will ensure it sets properly and is easier to slice. Once completely cooled, cut the cake into squares directly in the pan and serve at room temperature.

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