Brown Butter Sfouf

Put a decadent, modern twist on a beloved Lebanese classic with this Brown Butter Sfouf. By brushing the pan with rich tahini paste and incorporating deeply nutty, golden brown butter, this cake beautifully complements the traditional, warm aromatic notes of turmeric, anise, and rose. It bakes up incredibly moist and tender with a gorgeous golden top—especially when finished with a crunch of pine nuts and sesame seeds. It's an elegant, effortlessly simple dessert that pairs perfectly with your afternoon coffee or tea.

Ingredients

• Tahini paste (for brushing the pan)

• 1 stick of Butter 

• Cake mix (referred to as "the mix")

• ¾ cup of Milk 

• Pine nuts (optional topping)

• Sesame seeds (optional topping)

Directions

1. Browning the butter adds richness and depth that complements the warm flavors of turmeric, anise, and rose in the cake. It is nutty, golden, and incredibly moist.

2. Preheat oven to 375F.

3. Brush an 8x8 pan with tahini paste.

4. Brown 1 stick of butter: melt over medium heat, stirring constantly. It will foam, then the milk solids will turn golden brown and smell nutty. Remove from heat immediately so it does not burn.

5. Pour the brown butter into the mix and stir until the texture resembles wet sand.

6. Add 3/4 cup milk and mix until smooth.

7. Pour into the pan and sprinkle with pine nuts, sesame seeds, or both.

8. Bake for 25 to 30 minutes until golden on top.