Sfouf (Turmeric Cake)
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
16 servings
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Calories
197 kcal
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Course
Dessert
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Cuisine
Mediterranean
Sfouf (Turmeric Cake)
Description
This Sfouf (Turmeric Cake) combines semolina flour with all-purpose flour and ground turmeric, creating its distinctive yellow color and subtle warm spice. The batter also includes neutral oil, milk, and cane sugar dissolved for sweetness and moisture. Baking in a greased square pan topped with pine nuts or almonds gives a light crunch and nutty aroma.
The cake’s texture is firm yet tender because of the semolina, which differentiates it from typical wheat flour cakes. The turmeric contributes earthy undertones and a vibrant hue, making it visually appealing and flavorful without overwhelming spice.
Sfouf is often enjoyed as a snack or with tea in Middle Eastern cultures, prized for its unique color and texture. It can also be served at gatherings or as a simple dessert.
Leftovers keep well at room temperature for about a week or refrigerated up to ten days. Pine nuts can be substituted with raw sliced almonds, especially silvered almonds, to maintain texture and roasting effect. Tahini is used to grease the pan but can be replaced with oil or butter if unavailable. For best results, the recipe advises using semolina rather than substituting all flour.
Ingredients
- 1 ½ cup semolina flour or fine, or mixture of both, coarse
- ½ cup all-purpose flour
- 1 tablespoon Turmeric
- 1 ½ teaspoons baking powder
- ½ cup neutral oil
- 1 cup milk
- 1 cup cane sugar
- 1-2 tablespoons tahini or oil, to grease the pan
- 1 handful pine nuts or almonds
Instructions
- Preheat the oven to 375ºF and grease a 9x9" baking pan with the tahini sesame oil or other oil.
- Mix the dry ingredients (semolina, flour, turmeric and baking powder) together in a large bowl.
- Mix the wet ingredients (oil, milk and cane sugar) in another small bowl until the sugar is completely dissolved in the mixture.
- Combine the dry and wet ingredients until batter is smooth and bright yellow. Pour the batter into the prepared pan, and sprinkle the pine nuts all over.
- Bake in the preheated oven for 30-35 minutes until the pine nuts are golden.
- Cool on a wire rack and cut into 16 squares or diamond shapes.
Notes
- Store leftovers in an airtight container for up to 7 days at room temperature or 10 days refrigerated.
- Tahini is used for greasing but can be substituted with oil or butter.
- Use semolina for the texture; fine semolina is acceptable but avoid substituting all-purpose flour alone.
- Pine nuts topping can be replaced with raw sliced or silvered almonds for roasting.
- Middle Eastern ingredients like semolina and tahini can be found at specialty or natural food stores, or well-stocked supermarkets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 197kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Cholesterol | 1mg | 0% |
| Sodium | 7mg | 0% |
| Potassium | 106mg | 2% |
| Sugar | 13g | 26% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 38mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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