Sfouf, Lebanese Turmeric Cake
Description
This Lebanese yellow sheet cake was always a major part of any family gathering. Some of my favorite memories are tied to those afternoons at my granny’s house, chatting, laughing, and eating with my sisters and cousins.
Ingredients
- 2 ⅔ cups all-purpose flour
- ⅓ cup farina or fine semolina
- 2 teaspoons baking powder
- 1 ¾ cups granulated sugar
- ¾ cup oil
- 1 tablespoon butter 1 tablespoon butter (omit for a vegan option and add a little extra neutral oil instead).
- 1 level tablespoon turmeric powder
- 1 ¼ cups milk or almond milk use almond milk for a vegan option
- 2 tablespoons full-cream powdered milk (optional but highly recommended for extra richness)
- 4 tablespoons tahini for greasing the baking sheet
- ⅓ cup pine nuts or your favorite nuts
Instructions
- Preheat the oven to 400°F (200°C). Place a rack in the center of the oven.
- In a large bowl, whisk together the flour, farina, turmeric powder, milk powder (if using), and baking powder.
- In a separate bowl, dissolve the sugar in the milk. Add the oil and melted butter, and stir to combine.
- Gradually add the dry ingredients to the wet ingredients, stirring well until you have a smooth, evenly colored yellow batter.
- Grease a 12-inch (30 cm) round baking pan generously with tahini.
- Pour the sfouf batter into the prepared pan. Use an offset spatula to spread the batter into an even layer.
- Scatter the pine nuts evenly over the surface of the batter.
- Bake for 20–25 minutes, or until golden brown. Keep a close eye on the sfouf toward the end of the baking time, as ovens vary.
- Remove from the oven and allow to cool completely. Cut into medium-sized squares or diamond shapes and serve.
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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