Tahini and Carob Molasses go together like Labneh and Zaatar! There is a small bowl of Carob Molasses and Tahini sitting on the kitchen table in almost every Lebanese house. This cake is my take on possibly the most traditional Lebanese sweet duo. When you cut it you see those beautiful light and dark swirls! It smells amazing and tastes like home.
Preheat the oven to 175°C. Line a 21cm*12cm loaf pan with parchment paper.
In a large bowl, whisk the eggs until pale and foamy, about 2 minutes. Add the vanilla, lemon zest, olive oil, tahini, and milk. Whisk just until smooth.
Whisk the flour, salt, cinnamon, baking powder, and baking soda in a medium bowl. Prepare 2 identical medium bowls, and place the prepared loaf pan in front of you. Once you mix the dry ingredients with the wet ingredients, you have to work fast.
Place the dry ingredients into the wet ingredients in 4 batches, while whisking until combined every time. Don’t over mix. Now divide the batter among the 2 bowls. Whisk in the carob molasses into the first bowl, and honey into the second one.
Use about 2 tbsp of each batter to create the layers of the cake. Begin from the middle of the pan and alternate pouring light and dark batters. Lightly tap the loaf pan 3 times on your working surface. Swirl the batters once with a skewer or a toothpick, along the length of the loaf pan.
Bake the cake for 50-60 Minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack before cutting it. Serve with hot tea and enjoy!
Serving Size serving
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.