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
