Description
Lebanese sfoof cake brings sunshine to dessert tables with its golden hue and aromatic spice. Rich with semolina and turmeric, this traditional treat offers a warm, subtly sweet experience you’ll savor bite by bite.
Ingredients
Scale
Main Dry Ingredients:
- 2 cups semolina flour
- 1 cup all-purpose flour
- 1 tablespoon ground turmeric
- 1 tablespoon baking powder
- 1 tablespoon anise seeds (optional)
Wet Ingredients:
- 1 cup vegetable oil
- 1 cup milk
- 1 ½ cups sugar
- 1 tablespoon tahini (for greasing the pan)
Garnish:
- Slivered almonds or pine nuts (optional)
Instructions
- Prepare the oven to 350°F and thoroughly coat a 9×13-inch baking dish with tahini for easy cake removal.
- Whisk together semolina flour, all-purpose flour, sugar, turmeric, and baking powder in a large mixing bowl until ingredients are evenly distributed.
- Gradually incorporate oil and milk into the dry mixture, stirring continuously to create a smooth, lump-free batter.
- If desired, fold in anise seeds to enhance the cake’s aromatic profile.
- Transfer the batter into the prepared baking dish, using a spatula to spread it uniformly and eliminate any air pockets.
- Elegantly scatter slivered almonds or pine nuts across the surface for a decorative and crunchy topping.
- Place the cake in the preheated oven and bake for 35-40 minutes, monitoring until a toothpick emerges clean and the top achieves a rich golden hue.
- Remove from oven and allow the cake to cool completely at room temperature, which helps set the texture and intensify the flavors.
- Once cooled, slice into square portions and serve as a delightful Middle Eastern dessert.
Notes
- Grease the pan with tahini for an authentic Middle Eastern flavor that adds a subtle nutty undertone to the cake’s edges.
- Sift dry ingredients thoroughly to prevent clumping and ensure a smooth, consistent texture throughout the cake.
- Toast pine nuts or almonds lightly before sprinkling on top to enhance their natural richness and create a delightful crunchy contrast.
- Customize the cake by experimenting with alternative milks like almond or oat for dairy-free variations, maintaining the recipe’s traditional golden color and tender crumb.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 8
- Calories: 420
- Sugar: 19 g
- Sodium: 135 mg
- Fat: 22 g
- Saturated Fat: 2 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 0 mg