Sfouf (Turmeric Cake)
Sfouf is a Middle Eastern semolina turmeric cake, made with simple ingredients, no eggs and no butter. It's vegan-friendly, and quick to make
Servings: 16 servings
Ingredients
- 2 tablespoons tahini
- 1 ½ cups fine semolina flour
- ½ cup all-purpose flour
- 1 tablespoon turmeric
- 1 ½ teaspoons baking powder
- 1 cup granulated sugar
- 1 cup whole milk
- ½ cup neutral oil (like avocado oil or vegetable oil)
- ¼ cup pine nuts
Instructions
- Preheat the oven to 350°F. Grease a 9×9-inch baking pan with the tahini.
- In a large bowl, whisk together the semolina, flour, turmeric, and baking powder.
- In a separate bowl, whisk together the sugar, milk and oil until the sugar is dissolved and the mixture is well blended.
- Pour the dry ingredients into the wet ingredients and stir until smooth and bright yellow. Transfer the batter into the prepared pan and sprinkle the pine nuts over the top.
- Bake for 30–35 minutes, until the top is set and lightly golden and the nuts are lightly golden but not brown.
- Cool completely on a wire rack, then cut into 16 squares or diamond shapes.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last about 7 days at room temperature or about 10 days in the fridge.
Nutrition
Serving: 1square | Calories: 217kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 47mg | Potassium: 89mg | Fiber: 1g | Sugar: 13g | Vitamin A: 27IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 1mg
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