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Sfouf, is a traditional Lebanese cake known for its vibrant yellow color and unique blend of flavors. This delightful cake is an invitation to savor the richness of Lebanese culture in every bite. It comes together fairly quick and takes just about 30 minutes to bake.
Sfouf cake is one of my favorite Lebanese dessert recipe and made very often in my house because my kids absolutely love it! All you need to do it mix together all the ingredients and your cake batter is ready to go! Turmeric cake is served all year long as a snack with coffee, tea or on it’s own.
Why You’ll Love This Recipe
- Unique Flavor Profile: The combination of turmeric, anise, and tahini creates a symphony of flavors that captivates the taste buds.
- Versatility: Sfouf is suitable for various occasions, from family gatherings to festive celebrations because of how easy it is to prepare and bake from start to finish.
- Homemade Happiness: Creating Sfouf at home allows you to experience the joy of crafting a traditional Lebanese treat.
Ingredients To Make Sfouf Recipe
Dry Ingredients:
- Fine Semolina and All-Purpose Flour: Combine for the cake’s structure, providing a balance of texture.
- Sugar: Adds sweetens to the cake. You can adjust the sweetness to your liking.
- Turmeric powder: Adds a vibrant yellow color and gives a mild earthy taste.
- Anise powder: Infuse the cake with unique aromas, enhancing its flavor profile.
- Baking powder: Ensures a light and fluffy texture.
- Pinenuts: Pinenuts are used to decorate the top of the cake but you can swap with half, peeled almonds or raw sesame seeds.
Wet Ingredients:
- Vegetable or light tasting Olive Oil: Contributes to the cake’s moisture and richness.
- Milk: I like using warm, whole milk.
- Tahini: Offers a distinct nutty flavor and used as a base for the cake to keep it from sticking to the pan.
How to Make Sfouf
Step 1: Preheat the oven to 350 F.
Step 2: Mix all the dry ingredients in a bowl or an electric mixer. Once well combined, add in the wet ingredients.
Step 3: Brush a 9 x 13 inch pan with tahini paste and add in the batter. Top with some pinenuts. Let the batter rest for about 10 minutes on your kitchen counter if you have time but it’s not required.
Step 4: Place in the oven on the middle rack and bake for 30 minutes. Insert a tooth pick and make sure it comes out clean before removing from the oven.
NOTE: If your cake is cooked on the inside and still not as brown as you would like on the outside, broil the top of the cake for just until you achieve your desired color. Make sure you keep a close eye on it if you do so.
Step 5: Cover with a kitchen towel and allow it to cool completley before cutting throught it.
Recipe Tips and Substitutions
- Achieving desired color: If your cake is cooked on the inside and still not as brown as you would like on the outside, broil the top of the cake for just until you achieve your desired color. Make sure you keep a close eye on it if you do so.
- Swapping nuts: If you don’t have pinenuts, use raw sesame seeds or peeled halved almonds. Make sure for the almonds you uniformly place them so you can cut between the cake squares accordingly.
- Turmeric Adjustment: Start with one tablespoon of turmeric first and gradually add more if needed. Some turmeric brands are stronger than others and you might achieve the color with just one tablespoon. If you add too much turmeric, the cake’s color will become more intense.
- Prevent it from Sticking: Use a parchement paper to prevent the cake from sticking or make sure you are using a non stick tray and generously coat it with tahini paste.
- Cool: Allow it to cool completely before cutting into it to prevent edge cracks.
Frequently Asked Questions
Once cooled completely, place Sfouf cake in an air tight container at room temperature for up to 1 week. It must be in a cool room. Usually a room with AC will do. You may need to refridgerate if you live in extremely hot places.
Yes, it is. Turmeric adds color and a subtle earthy taste to the cake.
Some people omit this ingredient in their sfouf recipe, but I highly recommend adding it. I love the flavor it gives it.
Yes, Sfouf freezes well. Ensure it’s tightly wrapped to retain freshness. I personally prefer making a fresh batch when needed because it’s so easy to make.
More Lebanese Desserts to Try
- Atayef With Ashta
- Homemade Baklava Recipe
- How to Make Simple Syrup (Ater)
- Lebanese Shaabiyat Recipe
- Lebanese Nights (Layali Lubnan)
Sfouf, a recipe where simplicity meets tradition and flavors tell a story of the Lebanese heritage. It is a delightful treat enjoyed with a cup of tea or coffee all year long. The combination of turmeric, anise, and tahini creates a memorable dessert that captures the essence of Lebanese cuisine.
If you try this recipe or any of my other recipes, please leave a star rating in the comment section below because I love hearing from my readers. Also follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Sfouf (Lebanese Turmeric Cake)
Ingredients
- 2 cups flour
- 1 cup fine semolina flour
- 2 cups sugar
- 2 cups warm milk, whole milk
- 1-2 tbsps. turmeric powder, start with 1 and check the color. Some brands are stronger than others.
- 1½ tbsp. baking powder
- 1 tbsp. ground aniseed powder, yensoon
- 1 cup vegetable oil , or light tasting olive oil
- ¼ cup raw pine nuts, for topping
- ¼ cup tahini paste, for rubbing the tray
- ¼ cup water, (optional) if dough is too stiff, flour types may make dough thicker.
Instructions
- Pre-heat oven to 350 F.
- In a bowl, mix all the dry ingredients together. Then add in all the wet ingredients and continue mixing until you obtain a nice smooth yellow cake batter. If dough is too thick, you can add 1/4 cup of water.
- Coat the pan pan with tahini paste and pour in the batter into the baking pan. Top with pine nuts and let it rest for 10 minutes if you have time. It's not required.
- Bake in a preheated 350 degree oven for 30 minutes or until golden in color.
- NOTE: If the batter is cooked and the top is not brown, turn on the broiler and keep a close eye on it until it's golden.
- Let it cool completely before cutting into it and serving.
- Serve with tea or coffee and enjoy!
Notes
-
- Achieving desired color: If your cake is cooked on the inside and still not as brown as you would like on the outside, broil the top of the cake for just until you achieve your desired color. Make sure you keep a close eye on it if you do so.
- Swapping nuts: If you don’t have pinenuts, use raw sesame seeds or peeled halved almonds. Make sure for the almonds you uniformly place them so you can cut between the cake squares accordingly.
- Turmeric Adjustment: Start with one tablespoon of turmeric first and gradually add more if needed. Some turmeric brands are stronger than others and you might achieve the color with just one tablespoon. If you add too much turmeric, the cake’s color will become more intense.
- Prevent it from Sticking: Use a parchement paper to prevent the cake from sticking or make sure you are using a non stick tray and generously coat it with tahini paste.
- Cool: Allow it to cool completely before cutting into it to prevent edge cracks.
Great recepie, came out really good and moist , thx .
Hi Nawal,
So glad you enjoyed it. Thanks for leaving a review!