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Hayden Thorpe - Diviner Music Album Reviews

The former Wild Beasts singer embarks on a new direction on his soul-searching solo debut, stripping back his songwriting to a reverent hush.
The British singer-songwriter Hayden Thorpe released “Diviner” in late February 2019, just a year after the final performance of his band Wild Beasts. From its stark opening chords and breathy first line—“I’m a keeper of secrets, pray do tell”—the song sounded markedly personal. With little more than his stately countertenor and humble piano, Thorpe harnessed the energy of quiet solitude and proceeded to pitch that emotion skyward until the music felt bathed in a dim light. After more than a decade with Wild Beasts, “Diviner” pointed to a different direction for Thorpe.

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Carob Molasses Cake (Sfouf b' Debs)

With all due respect to baklava, we've found a new favorite Lebanese dessert. This rich, moist cake is sweetened with carob molasses and has a hit of anise. We may or may not have fought over it in the Test Kitchen.

Nutrition Profile
  • Dairy-Free
  • Egg Free
  • Nut-Free
  • Soy-Free
  • Heart Healthy
  • Low Sodium
  • Vegan
  • Vegetarian
Ingredients
  • 1 tablespoon tahini 
  • 1¼ cups water 
  • 2 tablespoons aniseed 
  • 2 cups white whole-wheat flour 
  • 1 cup canola oil
  • 1 cup carob molasses (see Tip) or molasses 
  • 1 tablespoon baking powder 
  • ¼ teaspoon salt 
  • 2 tablespoons sesame seeds
Preparation
Prep - 10 m
Ready In - 1 h 50 m
  1. Preheat oven to 350°F. Coat an 8-inch-square baking pan with tahini. Set aside. 
  2. Bring water to a boil in a small saucepan. Add aniseed and boil for 1 minute. Remove from heat and let steep for 5 minutes. Strain 1 cup of the aniseed water. (Discard the seeds and any remaining water.) 
  3. Put flour in a large bowl. Drizzle with oil and stir to combine. Add the aniseed water, molasses, baking powder and salt and mix until smooth. Spread the batter evenly in the prepared pan and sprinkle with sesame seeds. 
  4. Bake the cake until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool in the pan on a wire rack for 1 hour before cutting into 16 pieces.
  • To make ahead: Store airtight at room temperature for up to 1 week.
  • Tip: Carob Molasses: Dark and viscous like regular molasses, carob molasses has coffee and cocoa undertones. Use it up: Mix with an equal amount of tahini for a PB&J-like dip; swap for regular molasses.

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Nutrition Information
  • Serving Size: 1 piece
  • Per Serving: 243 calories; 15 g fat(1 g sat); 2 g fiber; 27 g carbohydrates; 2 g protein; 2 mcg folate; 0 mg cholesterol; 15 g sugars; 15 g added sugars; 1 IU vitamin A; 0 mg vitamin C; 95 mg calcium; 3 mg iron; 136 mg sodium; 321 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: ½ starch, 1 other carb, 3 fat

View my Flipboard Magazine.

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