SFOUF (SEMOLINA CAKE WITH TURMERIC)

Sfouf is a Lebanese eggless cake made of semolina, turmeric, milk and oil. It is usually not very sweet and thus considered very healthy. Its Arabic name “sfouf, which means rows or lines, reflects the way the cake is cut into a grid of squares or diamonds.

I love this cake for its distinct flavours and simplicity. Whipped in no time, sfouf always satisfies a sweet tooth or a hungry soul.

The Three Distinct Ingredients

1. Semolina: Semolina gives this cake its crumbly texture. Flour is also added in the recipe to reduce the crumbliness. The ratio of Semolina to flour varies from recipe to recipe. Mine is almost 1:1. The balance of flours used gives the cake the right texture: not too crumbly, not too spongey.
2. Turmeric: This spice gives the cake its distinctive rich yellow colour. It also adds this subtle earthy flavour with a satisfying peppery after taste. But don’t forget the benefits of turmeric. It acts as anti-inflammatory and antioxidant and can be added to savoury and sweet meals alike. Turmeric not only adds more depth to flavours but also supports our well-being. I use it everywhere!
3. Tahini: I use sesame paste to coat the bottom and sides of the baking pan instead of oil and butter. The nuttiness of tahini is an added deep flavour to the cake.

Sfouf variations

1. I love the warm flavour of anise in sfouf. The sweet flavour and the slight aftertaste of liquorice in anise combine so well with turmeric. In my recipe I add ground aniseed to the dry ingredients. For an aromatic freshness some add rose water to the wet ingredients as well.
2. Sfouf can also be made vegan by substituting milk with plant-based milk, water or even carob syrup. Christians in Lebanon, for instance, when observing Lent, would make sfouf with carob instead of milk. A strict Lent don’t allow any dairy products in their diet.

Dina Kohl

Sfouf

Semolina turmeric cake

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 12 servings

Course: Dessert, sweets

Cuisine: Lebanese

Ingredients Equipment Method Notes

Ingredients

  

• 200 g fine semolina
• 175 g flour
• 3 teaspoons baking powder
• 1 ½ teaspoons turmeric
• ½ 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

Equipment

• 1 26-cm pan or any similar pan size

Method

 

1. Grease base and sides of the pan with the tahini.
2. In a small mixing bowl combine the milk and sugar and stir until sugar is completely dissolved.
3. 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.
4. Pour the batter into the greased pan and sprinkle all over with pine nuts.
5. Preheat oven (180°C, 350°F) and bake on lower second rack for about 30 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