If you are craving a delightful treat that carries warm, golden hues and an exotic, comforting aroma, look no further than the Lebanese Sfouf: Turmeric and Anise Seed Semolina Cake Recipe. This traditional Lebanese cake is a perfect balance of earthy turmeric and fragrant anise seeds, creating a uniquely spiced, moist, and slightly dense cake that’s simply irresistible. With its beautiful yellow color and tender crumb, sfouf is more than just a dessert—it’s a nostalgic slice of Lebanese culture that invites you to savor every bite with joy.
Ingredients You'll Need
This Lebanese Sfouf: Turmeric and Anise Seed Semolina Cake Recipe is made with simple, everyday ingredients that work harmoniously to create a sumptuous flavor and texture. Each component plays an essential role, from the semolina flour adding a lovely grainy texture to the turmeric lending its vibrant color and subtle earthiness.
- 2 cups flour: Provides structure and lightness to the cake’s crumb.
- 1 cup fine semolina flour: Gives a subtly coarse texture that’s signature to this recipe.
- 2 cups sugar (1.5 cups for less sweet): Balances the earthy spices with a gentle sweetness.
- 2 cups warm milk (whole milk): Adds moisture and richness to the batter.
- 1 tbsp. turmeric powder: Brings a beautiful golden color and a mild, earthy flavor.
- 1½ tbsp. baking powder: Ensures a tender rise without being overly fluffy.
- 1 tbsp. ground aniseed powder: Infuses the cake with a delicate, licorice-like aroma.
- 1 cup extra light tasting olive oil: Keeps the cake moist with a subtle fruitiness (avocado or vegetable oil works too).
- ¼ cup raw pine nuts (for topping): Adds a toasty crunch and beautiful presentation.
- 2 tbsps. tahini paste (for greasing the tray): Adds a hint of nutty flavor and prevents sticking while complementing the cake.
How to Make Lebanese Sfouf: Turmeric and Anise Seed Semolina Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F (175°C). Next, prepare a 15 x 10 inch non-stick baking pan by lining it with parchment paper and generously greasing it with tahini paste. This not only prevents sticking but subtly enhances the cake's nuttiness, making every bite even more delightful.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the semolina flour, all-purpose flour, turmeric powder, ground aniseed, baking powder, and sugar until evenly distributed. This step ensures that the spices and leavening agents are perfectly blended, which is the secret behind sfouf’s signature texture and aroma.
Step 3: Add the Wet Ingredients
Pour in the olive oil first and blend it into the dry mixture until fully incorporated. Then, slowly add the warm milk, stirring thoroughly to bring the batter together. The warm milk helps the turmeric release its vibrant color and infuses the batter with moisture, resulting in a soft and inviting crumb.
Step 4: Pour, Smooth, and Top
Transfer the batter into your prepared pan, smoothing the surface evenly with a spatula. Tap the pan lightly on the counter to release any trapped air bubbles for an even bake. Finally, sprinkle the top with pine nuts to add a touch of rustic crunch and an aesthetic finish that’s bound to impress.
Step 5: Bake Your Cake to Golden Perfection
Bake the sfouf for about 30 minutes until it turns golden and a toothpick inserted into the center comes out clean. If the cake needs a bit more color, you can broil it for just one minute for that perfect golden crust—just watch it closely to avoid burning. This final step gives the cake its quintessential glow and irresistible surface texture.
Step 6: Cool and Serve
Allow the cake to cool completely before slicing into 20 neat square portions. Cooling helps the sfouf set, making it easier to cut and enhancing the flavors as they settle. Serve and enjoy the magic of this Lebanese classic with a warm cup of tea or coffee.
How to Serve Lebanese Sfouf: Turmeric and Anise Seed Semolina Cake Recipe
Garnishes
To elevate the experience, garnish your sfouf with a sprinkle of toasted sesame seeds or extra pine nuts for texture contrast. A light dusting of ground anise or even a drizzle of honey complements its spice notes beautifully, adding both visual appeal and a flavor boost.
Side Dishes
Lebanese Sfouf: Turmeric and Anise Seed Semolina Cake Recipe pairs wonderfully with fresh fruit or a scoop of creamy labneh for a traditional Middle Eastern touch. You can also serve it alongside mint tea or flavored coffee to create a warm, inviting snack or breakfast spread.
Creative Ways to Present
For a modern twist, consider layering slices of sfouf with whipped cream and a sprinkle of crushed pistachios for a dessert parfait. Alternatively, cut the cake into small diamonds and serve on a festive platter with dates and nuts for an impressive party platter.
Make Ahead and Storage
Storing Leftovers
Keep any leftover sfouf wrapped tightly in plastic wrap or stored in an airtight container at room temperature. It will stay fresh for up to 3 days, maintaining its moist texture and vibrant flavors.
Freezing
To freeze, individually wrap slices or store the whole cake in an airtight container, then freeze for up to 1 month. When ready to enjoy, thaw overnight in the refrigerator to preserve its delicate crumb and spices.
Reheating
Warm leftover sfouf gently in a low oven (around 300°F / 150°C) for 10 minutes or microwave a slice for about 20 seconds to revive that freshly-baked softness—just don't overheat or it may dry out.
FAQs
Can I use regular all-purpose flour instead of semolina?
While you can substitute all-purpose flour, semolina gives sfouf its characteristic texture and slight graininess, so it’s best to use at least part semolina for authenticity and texture.
Is turmeric just for color or does it affect the flavor?
Turmeric provides both vibrant yellow color and a subtle earthy warmth that is signature to sfouf, so it’s an essential ingredient for both appearance and taste.
What if I don’t have tahini paste for greasing?
If tahini isn’t available, using a neutral oil or butter works fine, but tahini adds a lovely nutty undertone that complements the cake perfectly.
Can I make sfouf vegan?
This recipe is naturally vegan-friendly since it uses oil instead of butter and no eggs. Just be sure to use plant-based milk alternatives if preferred.
Why is my sfouf dense instead of light and fluffy?
Lebanese sfouf is traditionally denser and moist rather than fluffy like sponge cakes; overmixing or using too much flour may make it heavier, so follow measurements closely for the best texture.
Final Thoughts
There is something truly special about making and sharing Lebanese Sfouf: Turmeric and Anise Seed Semolina Cake Recipe. Its warm spices and golden hue brighten not just your table but also your day. Whether you’re reconnecting with a beloved tradition or discovering sfouf for the first time, this cake guarantees smiles with every bite. So gather your ingredients, roll up your sleeves, and savor the joy of this wonderful Lebanese classic—it’s a kitchen adventure you won’t regret!
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Lebanese Sfouf: Turmeric and Anise Seed Semolina Cake Recipe
- Total Time: 35 minutes
- Yield: 20 servings
- Diet: Vegetarian
Description
Sfouf is a traditional Lebanese turmeric cake known for its vibrant golden color and unique flavor from turmeric and aniseed. This moist, fragrant cake is easy to prepare, combining semolina and flour with warm milk, olive oil, and subtle spices. Topped with pine nuts, it's a perfect treat for gatherings or festive occasions.
Ingredients
Dry Ingredients
- 2 cups flour
- 1 cup fine semolina flour (durum wheat semolina)
- 2 cups sugar (reduce to 1.5 cups for less sweet cake)
- 1 tbsp turmeric powder
- 1½ tbsp baking powder
- 1 tbsp ground aniseed powder (yensoon)
Wet Ingredients
- 2 cups warm whole milk
- 1 cup extra light tasting olive oil (can substitute with avocado or vegetable oil)
Topping and Greasing
- 2 tbsp tahini paste (for greasing the tray)
- ¼ cup raw pine nuts (for topping; can substitute with sesame seeds)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature before baking.
- Grease the Pan: Line a 15 x 10 inch non-stick baking pan with parchment paper, then grease it evenly with tahini paste to prevent sticking and add subtle flavor.
- Mix Dry Ingredients: In a large bowl, whisk together the semolina, flour, turmeric powder, ground aniseed, baking powder, and sugar until thoroughly combined.
- Add Wet Ingredients: Stir in the olive oil first, mixing until well incorporated. Then gradually add the warm milk and continue mixing until the batter is smooth, which should take about one minute.
- Pour & Top: Pour the batter into the prepared pan, spreading it evenly and smoothing the surface. Tap the pan gently to release any air bubbles. Sprinkle the pine nuts or sesame seeds evenly over the top.
- Bake the Cake: Bake in the preheated oven for 30 minutes or until the cake turns golden and a toothpick inserted in the center comes out clean. If the cake isn't browned enough, broil for 1 minute while watching carefully to avoid burning.
- Cool & Serve: Allow the Sfouf to cool completely in the pan before slicing it into 20 square portions for serving.
Notes
- For a less sweet cake, reduce sugar to 1.5 cups.
- You can substitute olive oil with avocado or vegetable oil if preferred.
- Sesame seeds can be used instead of pine nuts as a topping.
- Make sure the milk is warm, not hot, for better batter incorporation.
- Watch closely during broiling to prevent burning.
- The cake is best served at room temperature.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Lebanese
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