Photo :  Lior Lev Sercarz

Ingredients

2 extra large eggs

¾ cup light brown sugar (135 grams)

½ cup pomegranate juice (120 grams)

½ cup olive oil (93 grams)

1 cup silan, divided (¾ cup and ¼ cup) (280 grams, split into 210 grams and 70 grams)

Juice of 1 orange + zest (75 grams)

2 cups all purpose flour (285 grams)

¾ tsp baking powder (3 grams)

½ tsp baking soda (3 grams)

1 tsp salt (5 grams)

1 Tbsp Yemen N.10 –or– 1 ½ tsp each ground ginger and nutmeg (6 grams)

1 Tbsp whole anise seed (7 grams)

2 Tbsp sesame seed (20 grams)

Directions

1. Cream the eggs and sugar together in a large bowl or in a stand mixer with a paddle attachment. Beat for 3-4 minutes or until noticeably lighter in color and texture.

2. Mix all dry ingredients (except sesame) together in a bowl and preheat oven to 350°F.

3. Add the pomegranate juice, olive oil, ¾ cup silan, orange juice and zest to the eggs and sugar and stir well to combine.

4. Gently incorporate the dry ingredients, mixing until it just comes together, a few lumps are ok.

5. Pour into 2 greased or lined 8-inch loaf pans and bake for 30-40 minutes or until a toothpick comes out clean.

6. Remove to a rack to cool and brush the tops with the reserved silan, sprinkle sesame seeds on top.