Carob Molasses And Strawberry Sfouf Fondant

AuthorSylvieCategory, , DifficultyIntermediate

This is not a chocolate fondant. This is Carob Molasses Sfouf gone fondant! The rich oozy center is made of a strawberry and molasses reduction, while the cake is a typical Sfouf. I believe this makes it a Lebanese Valentine's dessert. I like to let an ice cream scoop melt on top of my warm fondant, and dig into it. Delicious!

Yields6 Servings
Prep Time20 minsCook Time7 minsTotal Time27 mins
The Filling
 1 cup natural strawberry puree
 2 ½ tbsp j.Grove Pure Carob Molasses
 Pinch of salt
The cakes
 ½ cup all purpose flour
 ½ cup fine semolina
  tsp salt
  tsp ground anise
 1 tsp baking powder
  cup olive oil
  cup full fat milk
 ½ cup j.Grove Pure Carob Molasses
 Powdered sugar for serving
 Ice cream for serving
 Strawberries for serving
1

To prepare the filling, place the strawberry puree, molasses, and salt in a small pot or saucepan. Bring to a boil, then lower the heat, and simmer until the liquid reaches the consistency of a thick sauce, not too runny but not like jam. Be careful because the filling sets a little bit after cooling down. This will take about 15 minutes. Let the filling cool before using.

2

Preheat the oven to 230°C for 20 minutes. While the oven is heating up, line 6 cupcake cups with parchment paper. You can just grease the cups with olive oil, but the cakes might slightly stick. So it is better to use parchment paper.

3

To prepare the Sfouf batter, whisk together the flour, fine semolina, salt, anise, and baking powder in a medium bowl. Add the olive oil, milk, and carob molasses. Using a spatula, mix the ingredients just until fully combined.

4

Fill a cupcake cup with the batter to its 1/3. Using a small spoon make a deep indentation in the batter, and quickly spoon in about 1 1/2 tablespoons of the prepared filling. Be generous with the filling! Now add more batter until the cup is filled to its 3/4, not more, then carefully smooth the batter oven the filling. It is okay if the filling is still slightly visible. Continue until you fill all the cups.

5

Carefully tap the cupcake pan a couple of times on the counter, then bake in the preheated oven for 6-7 Minutes. The tops of the cakes should to be matte but still soft. If you overcook the cakes, the filling will set slightly. They will still taste delicious, but the center will be jammy not runny.

6

Wait 2 minutes before you flip the cakes unto serving plates. Garnish with powdered sugar, and top each cake with a scoop of your favorite ice cream, and strawberry slices. Enjoy warm!

Ingredients

The Filling
 1 cup natural strawberry puree
 2 ½ tbsp j.Grove Pure Carob Molasses
 Pinch of salt
The cakes
 ½ cup all purpose flour
 ½ cup fine semolina
  tsp salt
  tsp ground anise
 1 tsp baking powder
  cup olive oil
  cup full fat milk
 ½ cup j.Grove Pure Carob Molasses
 Powdered sugar for serving
 Ice cream for serving
 Strawberries for serving

Directions

1

To prepare the filling, place the strawberry puree, molasses, and salt in a small pot or saucepan. Bring to a boil, then lower the heat, and simmer until the liquid reaches the consistency of a thick sauce, not too runny but not like jam. Be careful because the filling sets a little bit after cooling down. This will take about 15 minutes. Let the filling cool before using.

2

Preheat the oven to 230°C for 20 minutes. While the oven is heating up, line 6 cupcake cups with parchment paper. You can just grease the cups with olive oil, but the cakes might slightly stick. So it is better to use parchment paper.

3

To prepare the Sfouf batter, whisk together the flour, fine semolina, salt, anise, and baking powder in a medium bowl. Add the olive oil, milk, and carob molasses. Using a spatula, mix the ingredients just until fully combined.

4

Fill a cupcake cup with the batter to its 1/3. Using a small spoon make a deep indentation in the batter, and quickly spoon in about 1 1/2 tablespoons of the prepared filling. Be generous with the filling! Now add more batter until the cup is filled to its 3/4, not more, then carefully smooth the batter oven the filling. It is okay if the filling is still slightly visible. Continue until you fill all the cups.

5

Carefully tap the cupcake pan a couple of times on the counter, then bake in the preheated oven for 6-7 Minutes. The tops of the cakes should to be matte but still soft. If you overcook the cakes, the filling will set slightly. They will still taste delicious, but the center will be jammy not runny.

6

Wait 2 minutes before you flip the cakes unto serving plates. Garnish with powdered sugar, and top each cake with a scoop of your favorite ice cream, and strawberry slices. Enjoy warm!

Carob Molasses And Strawberry Sfouf Fondant
(Visited 1 times, 1 visits today)

Leave A Comment

Your email address will not be published.