This post may contain affiliate links, read my disclosure policy for details.
Sfouf is a traditional Lebanese Turmeric Cake known for it’s distinct yellow color, soft texture, and unique earthy flavor. Made with simple pantry ingredients like semolina, turmeric, and sugar, this cake bakes in just 30 minutes. If you’re looking for an easy Lebanese dessert recipe, this Sfouf recipe is the perfect choice.
Sfouf is one of my favorite Lebanese cake recipe and made very often in my house because my kids absolutely love it! They call it “The yellow cake”. It’s very popular in Lebanon, as well as Namoura, so be sure to try out my Lebanese Namoura Recipe sometime.
Why You’ll Love it
- Unique flavor: The combination of turmeric, anise, and tahini creates a harmony earthy flavor.
- Easy to make – Simple steps and common ingredients.
- Great for gatherings – A crowd-pleasing cake that pairs well with tea or coffee.
- Long shelf life – Stays moist and delicious for days.
Ingredients for Sfouf
- 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.
- Pine nuts or raw sesame seeds: Pine nuts are used to decorate the top of the cake but you can swap with raw sesame seeds or use both. My kids like it with sesame seeds more.
- Avocado oil or extra light tasting Olive Oil: Contributes to the cake’s moisture and richness. Vegetable works too.
- Milk: Use whole milk and it must be warm.
- Tahini: Offers a distinct nutty flavor and used as a base for the cake to keep it from sticking to the pan.
Full measurements are listed in the recipe card at the end of the blog post.
How to Make Sfouf
Recipe Tips
- Don’t Overmix: Stir just until combined to avoid a dense cake.
- Grease with Tahini: It enhances the flavor and prevents sticking.
- 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 on low for 1-2 minutes you achieve your desired color. Make sure you keep a close eye on it if you do so.
- Let It Cool Completely: Sfouf firms up as it cools, making slicing easier.
Storage Recommendations
Storing Sfouf: Store Sfouf in an air tight container and leave in a cool room temperature for up to 1 week.
Freezing Sfouf: Wrap slices in plastic wrap and store them in an airtight container in the freezer for up to 2 months. Thaw at room temperature when ready to eat. Sfouf is really easy to make, so I recommend eating it fresh.
Commonly Asked Questions
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.
Lebanese Tea (Chai or Mint Tea) – Complements the mild sweetness.
Arabic Coffee (Turkish Coffee) – Enhances the nutty flavor of Sfouf.
More Delicious Lebanese Recipes
- Atayef Recipe With Ashta
- Homemade Baklava Recipe
- How to Make Simple Syrup (Ater)
- Lebanese Shaabiyat Recipe
- Lebanese Nights (Layali Lubnan)
This authentic Lebanese Sfouf recipe is a simple yet delicious treat that brings the warm flavors of the Middle East into your home. Whether you enjoy it with coffee, tea, or as a snack, its unique texture and golden color make it a standout dessert.
If you try this recipe or any of my other recipes, please leave a star rating in the comment section below. Also follow me at Cookin’ With Mima on Facebook |Instagram |Pinterest for all of my latest social posts and recipes.
Sfouf (Lebanese Turmeric Cake)
Equipment
- 1 15 x 10 inch tray
Ingredients
- 2 cups flour
- 1 cup fine semolina flour, (durum wheat semolina)
- 2 cups sugar, 1.5 for less sweet cake
- 2 cups warm milk, whole milk
- 1 tbsp. turmeric powder
- 1½ tbsp. baking powder
- 1 tbsp. ground aniseed powder, yensoon
- 1 cup extra light tasting olive oil, Swap with avocado/ or vegetable oil
- ¼ cup raw pine nuts, for topping
- 2 tbsps. tahini paste, for greasing the tray
Instructions
- Preheat the Oven. Set it to 350°F (175°C).
- Grease a 15 x 10 inch non-stick baking pan lined with parchment paper with tahini paste.
- Mix Dry Ingredient. In a large bowl, whisk together semolina, flour, turmeric, anise powder, baking powder, and sugar.
- Add Wet Ingredients. Stir in the oil first, once well incorporated, continue adding the warm milk and mix until well combined. Takes about 1 minute.
- Pour & Top: Pour the batter into the prepared pan and smooth the surface. Also tap it for any air bubbles to come out. Sprinkle with pine nuts or sesame seeds.
- Bake the cake. Bake for 30 minutes until golden and a toothpick inserted comes out clean. Don't over bake. If the cake is not brown enough, slightly broil it for 1 minute to achieve desired color. Keep a very close eye on it.
- Cool & Serve: Let it cool before slicing into 20 square portions.
Video
Notes
- Don’t Overmix: Stir just until combined to avoid a dense cake.
- Grease with Tahini: It enhances the flavor and prevents sticking.
- 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 on low for 1-2 minutes you achieve your desired color. Make sure you keep a close eye on it if you do so.
- Let It Cool Completely: Sfouf firms up as it cools, making slicing easier.
- Store Sfouf in an air tight container and leave in a cool room temperature for up to 1 week.
This is so yummy
I made for the first time it was delicious 😋
I think I will add less turmeric next time. It wasn’t intense color but I like it little yellow instead of little on the orange side.
Glad you like it. Yes sometimes it’s best to start with a lower amount of turmeric because some are stronger than others.
Great recepie, came out really good and moist , thx .
Hi Nawal,
So glad you enjoyed it. Thanks for leaving a review!