Wasfetna

Sfouf (turmeric cake)

Yellow semolina cake with turmeric and anise, with tahini and pine nuts — Lebanon's evening gold.

Vegetarian

Sfouf (turmeric cake)
Cooking time
1 hr 33 min
Hands-on time
18 min
Free time
35 min
Difficulty
Easy
Cuisine
Levantine
Calories
430
Contains
Nuts, Gluten, Dairy, Sesame

Sfouf proves that turmeric does sweet as well as savory: a bright yellow cake scented with anise, its tray greased with tahini for a subtly sesame base. No syrup, no cream — a delicious modesty with a glass of tea.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
  • Heat and restingPrepare the ingredients precisely and allow the dessert time to cool or set before cutting.

Ingredients

10people

Amounts follow the number of people

To prepare sfouf (turmeric cake)

When doubling the quantity, use two molds of the same size instead of one deep mold, and maintain an even thickness for cooking.

Shopping list

Equipment

  • Bowl and whisk — Dry first, then oil and milk, beaten until even.
  • Tray greased with tahini — Tahini stops it sticking and adds a distinct taste to the base.

Method

  1. Mix the semolina, flour, turmeric and baking powder in a large bowl.

    5 min
    You’ll know it’s ready when

    A uniform yellow color without white lines or turmeric spots.

    Tip: Sift the turmeric with the dry ingredients: lumps leave bitter spots.

  2. Add the liquid and oil and mix until just combined.

    5 min
    You’ll know it’s ready when

    A homogeneous yellow mixture in which no dry flour remains.

    Tip: Overmixing makes the cake rubbery.

  3. Leave the mixture to rest so that the semolina can absorb the moisture.

    20 minYou can walk away
    You’ll know it’s ready when

    The consistency became heavy and the surface no longer shimmered with liquid.

  4. Grease the tray with tahini, pour in the mixture, and smooth the surface.

    5 min
    You’ll know it’s ready when

    Even thickness and smooth surface.

  5. Sprinkle pine nuts or almonds on top.

    3 min
    You’ll know it’s ready when

    A uniform distribution covering the surface.

  6. Bake at 180° until cooked through.

    35 minYou can walk away
    You’ll know it’s ready when

    The knife comes out clean in the middle and the edges separate slightly from the tray.

  7. Let it cool before cutting it into squares.

    20 minYou can walk away
    You’ll know it’s ready when

    Cold, firm, cut with clean edges.

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