Golden Lebanese Turmeric Cake Called Sfouf

Oh hey turmeric semolina cake (Sfouf). Just look at the colour of this amazing sweet cake. Hailing from Lebanon, this cake called Sfouf in Arabic; it’s moist on the inside with crispy edges as they turn golden brown (I love eating the edges – nom nom). When serving this cake, consider serving without the edges (keep them for yourself to gobble up – it’s the moist inside that is prized) This is perfect to serve in the afternoon with some with cardamom coffee or tea.

The taste and texture of this cake is a winning situation really.

Ingredients

1/2 cup FineSemolina or 1/4 cup Coarse & 1/4 cup fine Semolina
1 1/2 cups Self raising Flour
1 1/2 cups Raw sugar
1 tbsp Turmeric
1 cup Plant milk
1/2-3/4 cup Vegetable or olive Oil (I prefer olive)
1 tbsp Tahini
1 Handful Pine Nuts or Almonds to top.

Instructions

Preheat the oven to 180 degrees celsius
Ready your cake tin (I used coconut spray to oil)
In a large bowl, add the flour, semolina, turmeric and sugar and mix well using a whisk or mixer.
Add the oil and milk, whisk well until fully combined.
Pour the mixture into oiled cake tin and top with the pine nuts or almonds.
Bake for 40-60 min. Depends on oven. NB., edges will turn a gorgeous golden brown and inside will be bright yellow (edges are the best!)
Allow cake to fully cooled, cut up into diamond shaped pieces.
Enjoy your slice of turmeric cake

Hi! I am Janelle. I wear many hats; I’m a Mother, a Fiance, a lover of nature, a Cook and the Founder of Plant Based Folk.

I’m a second generation Australian with a Lebanese background living in my birth-town Sydney. I’ve always loved of food, both cooking and eating. Gaining my Diploma in Hospitality Management many moons ago where I very much enjoyed and thrived in my cooking & recipe classes. However, I didn’t pursue a career in the industry. Fast forward a couple of decades and it’s come full circle – I’m embarking on a journey to share my passion for food; getting creative.