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: 20 servings.
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.
Nutrition
Serving: 1serving | Calories: 286kcal | Carbohydrates: 38g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 3mg | Sodium: 128mg | Potassium: 102mg | Fiber: 1g | Sugar: 21g | Vitamin A: 41IU | Vitamin C: 0.3mg | Calcium: 102mg | Iron: 2mg