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Sfouf (Turmeric Cake) Recipe

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3.8 from 52 reviews

  • Author: Ava
  • Total Time: 40 minutes
  • Yield: 16 servings
  • Diet: Vegetarian

Description

Sfouf is a traditional Lebanese turmeric cake known for its vibrant yellow color and subtle earthy flavor. Made with semolina and a hint of turmeric, this moist and tender cake is lightly sweetened and topped with toasted pine nuts for added texture. Perfect for an afternoon tea or festive gatherings, Sfouf offers a unique twist on classic semolina cakes, bringing warmth and color to your dessert table.

Ingredients

For the Cake

  • 2 tablespoons tahini
  • 1 ½ cups fine semolina flour
  • ½ cup all-purpose flour
  • 1 tablespoon turmeric
  • 1 ½ teaspoons baking powder
  • 1 cup granulated sugar
  • 1 cup whole milk
  • ½ cup neutral oil (such as avocado oil or vegetable oil)

Topping

  • ¼ cup pine nuts

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan evenly with the tahini to prevent sticking and to impart a subtle flavor to the cake base.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the fine semolina flour, all-purpose flour, turmeric powder, and baking powder. Whisking ensures these dry ingredients are evenly combined and turmeric is well distributed for a consistent yellow color.
  3. Mix Wet Ingredients: In a separate bowl, vigorously whisk together the granulated sugar, whole milk, and neutral oil until the sugar has dissolved and the mixture appears smooth and homogenous. This step ensures a well-blended batter and helps the sugar fully incorporate for even sweetness.
  4. Combine Batter: Gradually pour the dry ingredients into the wet ingredients while stirring gently until the batter is smooth, bright yellow, and free of lumps. The turmeric will give the batter its characteristic vibrant color.
  5. Prepare for Baking: Pour the batter into the tahini-greased baking pan, spreading it evenly. Sprinkle the pine nuts evenly over the top; these will toast during baking, adding a nutty crunch to the finished cake.
  6. Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes until the top is set and lightly golden. The pine nuts should be toasted lightly but not browned, and the cake should spring back slightly when touched.
  7. Cool and Serve: Remove from the oven and transfer the pan to a wire rack. Let the Sfouf cool completely before cutting into 16 equal squares or diamond shapes. Cooling fully allows the cake to set for clean slicing.

Notes

  • Toasted pine nuts add a signature nutty flavor and texture; you can substitute with slivered almonds or omit if preferred.
  • The use of tahini to grease the pan adds subtle richness and aids in releasing the cake easily.
  • Ensure the turmeric is fresh for the best color and flavor; old turmeric may be dull.
  • Serve Sfouf with tea or coffee as a delightful mid-afternoon snack or dessert.
  • Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Lebanese

Find it online: https://quickandsweetrecipes.com/sfouf-turmeric-cake-recipe/