Prep Time5 mins
Cook Time40 mins
Sfouf is a Lebanese semolina-based turmeric cake. The turmeric gives the cake a beautiful yellow color and such a distinct and wonderful taste.
Sfouf is definitely my all-time favorite Lebanese cake. The flavor is incredible, the texture is crumbly but, soft as well. It pairs so well with a cup of coffee in the morning or a cup of tea in the evening. It is perfect to enjoy during the month of Ramadan because, it is light enough to eat after a big iftar but, still satisfies your sweet tooth.
What is in Sfouf?
Sfouf is very different from any other cake you have eaten. It is an eggless cake and can very easily be made vegan, by swapping the cows milk for a plant-based one. What makes the cake so distinct, is the turmeric spice. The turmeric gives the cake the most delicious flavor and color.
Turmeric is considered a superfood, as it is loaded with antioxidants and has anti-inflammatory effects along with so many other wonderful health benefits. It has been used in cooking as a spice and as a medicinal herb in Asia, especially India, for thousands of years.
The cake is made with a combination of semolina and all-purpose flour. Semolina is a high-gluten flour usually used in pasta. Some people prefer to use only flour or only semolina when making sfouf, but I love it with the perfect mix of both. The semolina gives the cake a nuttier texture than just using flour alone. When buying semolina, you will notice it comes as “fine semolina” (or semolina flour) and “coarse semolina.” You can use one or the other but I love to mix both, it truly gives the cake the perfect texture.
How do you make Sfouf?
Sfouf is actually a very easy dessert to make. All you have to do is mix all of the dry ingredients together before adding the wet ingredients. The cake batter will be thick but, the cake comes out so soft.
The traditional way of greasing the cake pan is to do it with tahini as it gives the cake an even nuttier flavor. But, you can you non-stick spray as well. Sfouf is topped with either blanched halved almonds or pine nuts. Both work wonderfully with the cake, I use whatever I have on hand that day.
You can use a large round baking pan or a rectangular one to bake the cake in. I love to arrange the nuts on the cake in a pretty decor and cut it into small slices before serving.
Cake lasts 7 to 10 days covered at room temperature.
Preheat the oven to 375F. Spread 1 tablespoon of tahini paste in an 9×13 inches rectangle baking pan or a round 12×2 inches if you prefer the sfouf a bit thinner.
** You can use cooking spray or butter instead of tahini.
In a large bowl, add the flour, fine semolina, coarse semolina, baking powder, turmeric and sugar and mix well using a whisk.
Add the oil and milk.
Whisk well until fully combined.
Pour the mixture into the baking dish and top with the pine nuts or almonds. Bake for 30-35 minutes.
Broil for an additional 2-4 minutes for a beautiful caramel colored top.
Once the cake has fully cooled, cut into square or in a diagonal shape.
Sfouf (Lebanese Turmeric Cake)
- ¾ cup fine semolina
- ¾ cup coarse semolina
- 1½ cups all-purpose Flour
- 1¾ cups white granulated sugar
- 2 tsp. baking powder
- 1 tb. turmeric
- 1½ cup whole milk or lower fat milk.
- 1 cup vegetable oil
- 1 tb. tahini
- ¼ cup pine nuts or almonds
- Preheat the oven to 375F. Spread 1 tablespoon of tahini paste in an 9x13 inches rectangle baking pan or a round 12x2 inches if you prefer the sfouf a bit thinner. ** You can use cooking spray or butter instead of tahini.
- In a large bowl, add the flour, fine semolina, course semolina, baking powder, turmeric and sugar and mix well using a whisk.
- Add the oil and milk and whisk well until fully combined.
- Pour the mixture into the baking dish and top with the pine nuts or almonds. Bake for 35-40 minutes. Broil for an additional 2-4 minutes for a beautiful caramel colored top.
- Once the cake has fully cooled, cut into square or in a diagonal shape.