Sfouf, Lebanese Turmeric Cake
Description
Ingredients
- 2 2/3 cups all-purpose flour
- 1/3 cup farina or fine semolina
- 2 teaspoons baking powder
- 1 3/4 cup granulated sugar
- 3/4 cup oil
- 1 tablespoon butter eliminate for a vegan option, add more oil
- 1 leveled tablespoon turmeric powder
- 1 ¼ cups milk or almond milk for a vegan option
- 2 tablespoons full cream powdered milk optional but highly recommended (eliminate for vegans)
- 4 tablespoons tahini to grease the baking sheet
- 1/3 cup pine nuts or your favorite nuts
Instructions
- Preheat oven to 400°F / 200°C. Place a rack in the center.
- In a large bowl mix together the flour, farina, turmeric powder, milk powder (if used) and baking powder.
- In another bowl dissolve the sugar in milk, add the oil and melted butter.
- Add the dry ingredients (flour semolina mixture) to the wet ones. Stir well to obtain a yellow batter.
- Grease a round 12 inches/ 30 cm baking pan with tahini.
- Pour the sfouf batter to the baking sheet and use an offset spatula to make sure your sfouf batter is spread in an even layer.
- Scatter the pine nuts randomly over the sfouf batter.
- Bake to a golden color about 20 to 25minutes. Keep an eye on your oven.
- Remove from the oven, allow to cool down completely, divide into medium squares or diamond shapes.
Video
Notes
Storage: Store, covered with cling film, at room temperature for up to 4 days. If you make “Sfouf, Lebanese Turmeric Cake”, leave a comment below, or share your pictures on Facebook! I would love to see your creations!! Hashtag, #Hadia’s lebanese Cuisine
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