Sfouf Lebanese Turmeric Cake

5 from 10 votes

Sfouf Lebanese Turmeric Cake

Sfouf is a Lebanese turmeric cake made from fine semolina, white sugar, flour, ground turmeric, baking powder, oil, and milk. It's served with coffee or tea, and it's delicious.

Servings:

Ingredients

3 cups fine semolina
1 cup all-purpose flour 120 grams
2 cups granulated sugar
2 teaspoon turmeric powder
2½ teaspoon baking powder
1 cup canola oil or any other vegetable oil
1½ cups milk
salt to taste
Almonds/pine nuts for decorating optional

US Customary - Metric

Instructions

Preheat the oven to 350 ℉ (177 ℃).
Mix the dry ingredients. Start by mixing the semolina, flour, sugar, turmeric powder, baking powder, and salt together in a bowl. Mix well.
Make the sfouf cake batter. Add the milk and oil to the dry ingredients and make sure to mix everything really well until you get a blended batter.
Pour the batter into a greased square 9-inch brownie tin and place it into a pre-heated oven.
Bake at 350 ℉ (177 ℃) for 45 to 60 minutes. You'll know it's done when you insert a knife or chopstick and it comes out all clear.

Notes

Storage: Store this Lebanese sfouf cake for up to a week in an airtight container at room temperature (during cooler months). Sfouf lasts for around 10 days if stored in the fridge. I store sfouf in an airtight container in the fridge rather than at room temperature, especially when I make it in the summer. This turmeric cake doesn't freeze well so I would avoid placing it in the freezer.

Nutrition