Lebanese recipe

How to make Turmeric cake

Name: Turmeric cake
Total time: 1 h
Yield: 12 servings
Cuisine: Lebanese
Ingredients: 250 g fine semolina; 125 g plain flour; 200 g sugar; 1 tablespoon ground turmeric; 1 teaspoon ground aniseed; 2 teaspoons baking powder; 350 ml milk; 150 ml vegetable oil; 1 tablespoon tahini to grease the tin; 2 tablespoons pine nuts or flaked almonds

Sfouf (صفوف)

All of Lebanon

Commons: sfouf — Photo: celinecelines, CC BY-SA 2.0

A golden-yellow cake of semolina and flour coloured with turmeric, flavoured with aniseed and topped with pine nuts or almonds. It is not soaked in syrup, so it is light and not too sweet.

Serves 12 1 h

Ingredients

250 g fine semolina
125 g plain flour
200 g sugar
1 tablespoon ground turmeric
1 teaspoon ground aniseed
2 teaspoons baking powder
350 ml milk
150 ml vegetable oil
1 tablespoon tahini to grease the tin
2 tablespoons pine nuts or flaked almonds

Method

Heat the oven to 180°C. Spread the tahini over the base and sides of a 25 cm square tin.
Mix the semolina, flour, sugar, turmeric, aniseed and baking powder in a bowl.
Stir in the milk and oil to make a smooth batter.
Pour into the tin, smooth the top and scatter over the pine nuts or almonds.
Bake for 35 to 40 minutes, until golden and a skewer comes out clean. Leave to cool before cutting into squares or diamonds.

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