Sfouf (Lebanese Turmeric Cake)

Method7 steps · about 1 hr 10 min

1. 1

   Step 1: Preheat a fan oven to 180°C (350°F).

2. 2

   Step 2: Combine the semolina (2 cups), salt (1 pinch) and sugar (1 1/2 cups) in a large mixing bowl. Sieve the flour (2 cups), turmeric, and baking powder (2 tsp). Mix everything together well.

   Uses 2 cups fine semolina · 1 pinch salt · 1 1/2 cups sugar · 2 cups flour · 1 1/2 tsp turmeric powder · 2 tsp baking powder

3. 3

   Step 3: Add the milk (1 1/2 cups), orange blossom and water (1/2 cup). Fold together gently then add the oil (1 cup) and keep folding until well combined. Be patient as this will take a few minutes but it will come together soon

   Uses Combined dry semolina, flour, sugar and spice mixture · 1 1/2 cups milk · 1/2 tsp orange blossom water · 1/2 cup water · 1 cup vegetable oil

4. 4

   Step 4: Brush a large cake tin (approx 30 x 35 cm) with tahini. Pour in the cake batter and add the peeled almonds or pine nuts where you imagine the middle of the slice would be

   Uses Combined semolina cake batter · 2-3 tbsp of Tahini · Peeled almonds or pine nuts for topping

5. 5

   Step 5: Leave the filled tin to stand for about 30 minutes before baking.

   Rest semolina batter · 30 minUses Batter in tahini-greased 30 × 35 cm tin with nut topping

6. 6

   Step 6: Bake the rested cake for around 25 minutes, rotating the tin about three-quarters of the way through for an even bake. Bake until set and golden.

   Bake sfouf · 25 minUses Rested semolina cake batter in tin

7. 7

   Step 7: Let the cake cool before slicing. Store the cooled cake in an airtight container; the author recommends eating it within three days because it dries quickly.

   Uses Baked sfouf cake