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