Sfouf (Lebanese Turmeric Cake)
Sfouf, is a traditional Lebanese cake known for its vibrant yellow color and unique blend of flavors. It comes together fairly quick and takes just about 30 minutes to bake.
servings.
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.
Nutrition
Serving: 1serving | Calories: 285kcal | Carbohydrates: 38g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 3mg | Sodium: 129mg | Potassium: 99mg | Fiber: 1g | Sugar: 21g | Vitamin A: 42IU | Vitamin C: 0.3mg | Calcium: 104mg | Iron: 2mg
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