Ingredients
Cake
- 300 gfine semolina
- 150 gplain flour
- 250 gsugar
- 2 tbspground turmeric
- 1 tbspbaking powder
- 400 mlmilk, or plant milk for the Lenten version
- 180 mlneutral oil
- 1 tspaniseed, ground, optional
To prepare the tin
- 2 tbsptahini
To finish
- pine nuts, or blanched almonds
- sesame seeds
To serve
- Lebanese coffee
- or tea
Directions
- Grease the tin with tahini rather than butter or oil. Brush it over the base and sides generously. Mix the semolina, flour, sugar, turmeric, baking powder and aniseed thoroughly.
- Whisk the dry ingredients together properly, because turmeric clumps and a lump of it is bitter and unpleasant.
- Sift the turmeric if it is at all lumpy. Now add the milk and oil and whisk to a smooth, loose batter.
- Pour it into the prepared tin and level it. Now scatter pine nuts or almonds over the top, and sesame seeds if you like.
- Bake at 180°C (355°F) for 30 to 35 minutes. It is done when the top is set and golden at the edges and a skewer comes out clean.
- Cool it in the tin for 15 minutes. Now cut it into diamonds while it is still slightly warm. Cut it warm rather than cold, because a cooled semolina cake crumbles at the edges.
- Serve it at room temperature with coffee. It keeps four or five days in a tin and it is arguably better on the second day.
Technique
- The dairy-free version with water or plant milk is the Lenten one and is just as good.
- Turmeric quantity varies and Lebanese households often use more than seems reasonable.
- It is sold by weight in Lebanese bakeries alongside other tray sweets.
Substitutions
- Water or plant milk in place of dairy milk.
- Coarse semolina for part of the fine, for more texture.
Variations
- Made with aniseed as the main flavour.
- With orange blossom water.
- Sfouf b’debs, made with grape molasses instead of sugar.
History
Turmeric-yellow semolina cake, dairy-free and cut in diamonds; an everyday and Lenten sweet.
Frequently asked questions
What is Sfouf?
Sfouf is a dessert from Lebanon: golden turmeric-semolina cake studded with pine nuts. Turmeric-yellow semolina cake, dairy-free and cut in diamonds; an everyday and Lenten sweet.
How long does Sfouf take to make?
Sfouf takes 15 min of preparation and 35 min of cooking. The recipe makes 16 pieces. It is rated easy to make.
What can I substitute in Sfouf?
Yes, within limits. Water or plant milk in place of dairy milk. Coarse semolina for part of the fine, for more texture.
What is the most important thing to get right in Sfouf?
Grease the tin with tahini rather than butter or oil. Brush it over the base and sides generously. Mix the semolina, flour, sugar, turmeric, baking powder and aniseed thoroughly.
