This scrumptious semolina eggless cake will soon become your favourite! You will love this light, healthy and moderately sweet cake flavoured with turmeric and anise. The simple ingredients will generally be available in your pantry, and you can easily substitute the pine nuts with sliced almonds or even sesame.
Sfouf makes the perfect sweet for your afternoon tea or morning coffee. And if you are a language teacher like me, who likes to spoil her students every now and then, you will often surprise your students with it after a long teaching session.
On a side note, you can substitute milk with aniseed water in the recipe to make it vegan.
Sahtein!
Ingredients
- 200 g fine semolina
- 175 g all-purpose flour
- 3 teaspoons baking powder
- 1 ½ teaspoons turmeric
- 1/2 teaspoon ground aniseed
- 250 ml cold milk
- 200 g sugar
- 100 ml sunflower oil
- 30 g pine nuts
- 1 ¼ tablespoons tahini to grease the pan
Instructions
- Grease base and sides of the pan with the tahini.
- In a small mixing bowl combine the milk and sugar and stir until sugar is completely dissolved.
- In another mixing bowl combine all the dry ingredients. Pour in the oil first, and start mixing with a whisk. Almost simultaneously gradually add the milk-sugar mixture, and continue whisking until all ingredients are well combined and the batter is smooth.
- Pour the batter into the greased pan and sprinkle all over with pine nuts.
- Preheat oven (180°C, 350°F) and bake on lower second rack for about 25 minutes, until edges are a bit brownish. Insert a wooden tooth pick into the centre of the cake to check if the cake is ready. Remove from oven and let cool. Cut into 3 cm squares and store in an airtight container. Sfouf keeps well for up to one week, when stored in a cool place.
Notes
All images and text © Dina Bayoud Kohl for Dina’s Kitchen
Should I use plain or self raising flour please?
I don’t think it matters. I, personally, work with plain flour unless a recipe mentions otherwise.
Thank you.
I noticed that I hadn’t mentioned type of flour in the recipe. I corrected it to all-purpose flour 🙂