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Sfouf

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Ingredients

Adjust Servings:
.75 cup Fine Semolina
.75 cup Course Semolina
1.5 cups All-Purpose Flour
2 cups Granulated Sugar White
2 tsp. Baking Powder
1 tb. Turmeric
1 cup Whole Milk Can be substituted for a lower fat milk
1 cup Vegetable Oil
1 tb. Tahini Paste
.25 cup Pine Nuts or Almonds

Nutritional Info

428
Calories
20.4g
Fat
3.1g
Sat Fat
9.5g
Protein
60.6g
Carbs
33.6g
Sugar
31.9mg
Sodium

Sfouf

Lebanese Turmeric Cake

Features:
  • Milk
  • Vegetarian
Cuisine:

Sfouf is a Lebanese turmeric and semolina cake. The turmeric gives the cake a beautiful yellow color and such a distinct and wonderful taste. The semolina in the cake gives nutty texture that is just so hard to resist!

  • 45mins
  • Serves 12
  • Easy

Ingredients

Directions

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For my very first recipe in the “Ramadan Series,” I am going to make one of my favorite desserts-Sfouf. Sfouf is a Lebanese turmeric cake. The turmeric gives the cake a beautiful yellow color and such a distinct and wonderful taste. Turmeric is actually one of those popular “superfoods,” as it is loaded with antioxidants and has many other health benefits. This cake is very different from any other cake you have eaten. It is perfect during Ramadan because its light enough to eat after a big iftar but, still satisfies your sweet tooth. The cake is made with semolina which 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 “course semolina.” You can use one or the other but I love to mix both, it truly gives the cake the perfect texture. The cake is topped with either blanched almonds or pine nuts. I use whatever I have on hand that day.

*Cake lasts a 7 to 10 days covered at room temperature.

Sfouf (Lebanese Turmeric Cake)

Sfouf (Lebanese Turmeric Cake)

Course: Breakfast, Dessert
Cuisine: Lebanese
Servings: 12 people

Sfouf is a Lebanese turmeric and semolina cake. The turmeric gives the cake a beautiful yellow color and such a distinct and wonderful taste. The semolina in the cake gives nutty texture that is just so hard to resist!

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Ingredients

Instructions

  1. Preheat the oven to 375F. Spread 1 tablespoon of tahini paste in an 8x10 rectangle baking pan or a round 8x8. ** You can use cooking spray or butter instead of tahini.

  2. In a large bowl, add the flour, fine semolina, course semolina, baking powder, turmeric and sugar and mix well using a whisk.

  3. Add the oil and water and whisk well until fully combined. 

  4. Pour the mixture into the baking dish and top with the pine nuts or almonds. Bake for 40-45 min. Broil for an additional 2-4 minutes for a beautiful caramel colored top. 

  5. Once the cake has fully cooled, cut into square or in a diagonal shape. 

Recipe Notes

Cake lasts a week to ten days covered at room temperature.

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Steps

1
Done

Preheat the oven to 375F. Spread 1 tablespoon of tahini paste in an 8x10 rectangle baking pan or a round 8x8.

** You can use cooking spray or butter instead of tahini.

2
Done

In a large bowl, add the flour, fine semolina, course semolina, baking powder, turmeric and sugar and mix well using a whisk.

3
Done

Add the oil and water and whisk well until fully combined.

4
Done
4mins

Pour the mixture into the baking dish and top with the pine nuts or almonds. Bake for 40-45 min. Broil for an additional 2-4 minutes for a beautiful caramel colored top.

5
Done

Once the cake has fully cooled, cut into square or in a diagonal shape.

Iman

Hi! My name is Iman. I am a Lebanese-American foodie currently residing in Philadelphia, PA. I’m here to share my recipes that I have picked up from my mother, aunts, grandmothers, and such! Being born and raised in America, of course a lot of my recipes are American as well.

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