Lebanese
👍 Beginner Friendly
1h 30measy
LebaneseDessert
Recipe Story
origins & traditionsSfouf is a beloved Lebanese cake that graces tables during celebrations and everyday gatherings alike. This vibrant yellow cake gets its distinctive color from turmeric and its unique flavor from ground anise seeds. The semolina flour provides a wonderfully dense yet tender crumb, while tahini adds richness and depth. Unlike Western cakes, sfouf is not overly sweet, making it perfect for serving with afternoon coffee or tea. The toasted pine nuts and sliced almonds on top provide a delightful crunch and nutty flavor that perfectly complements the aromatic spices. This one-pot wonder is mixed entirely in a single bowl, making cleanup a breeze while delivering authentic Middle Eastern flavors that transport you straight to a Lebanese kitchen.
Instructions
step by step0/9 done
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or oil and set aside.
In a large mixing bowl, combine 2 cups semolina flour, 1 cup all-purpose flour, 1½ cups sugar, 2 teaspoons baking powder, 1 teaspoon turmeric powder, 2 teaspoons ground anise, and ½ teaspoon salt. Whisk together until evenly mixed.
Create a well in the center of the dry ingredients. Add 1 cup vegetable oil, ½ cup tahini, 1½ cups milk, and 1 teaspoon vanilla extract to the well.
Using a wooden spoon or whisk, gradually incorporate the wet ingredients into the dry ingredients, stirring from the center outward until you have a smooth, pourable batter with no lumps.
Pour the batter into the prepared baking dish and spread evenly with a spatula.
Arrange pine nuts and sliced almonds in a decorative pattern on top of the batter, pressing them gently into the surface.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from oven and let cool in the pan for 15 minutes before cutting into diamond or square shapes.
Serve at room temperature with coffee or tea.
Sfouf - Lebanese Turmeric Semolina Cake
4.0 (53)
A traditional Lebanese golden cake infused with turmeric and anise, featuring a moist semolina texture topped with toasted pine nuts and almonds for a delightfully aromatic dessert.
easy
50 min
12 servings
Ingredients
0 of 10 checked
Dry Ingredients
- 2 cups flour, semolina flour
- 1 cups flour, all-purpose
- 12 tablespoons honey, or use granulated sugar equivalent to 1.5 cups
- 1 teaspoons turmeric, ground
- 2 teaspoons coriander, ground anise seeds
- 1/2 teaspoons salt
Wet Ingredients
- 16 tablespoons vegetable-oil, or 1 cup
- 8 teaspoons sesame-oil, tahini paste equivalent to 1/2 cup
- 1 1/2 cups milk, room temperature
- 1 teaspoons vanilla-extract
Chef Tips
expert advice•For the best flavor, toast your anise seeds lightly in a dry pan before grinding them - this releases their essential oils.
•If you cannot find tahini, you can substitute with additional vegetable oil, though the authentic nutty flavor will be less pronounced.
•The cake actually tastes better the next day as the flavors meld together.
•For a more aromatic version, add a tablespoon of orange blossom water to the batter.
•You can also substitute half the pine nuts with pistachios for a colorful variation.
•Some families add a pinch of ground mahlab (cherry pit spice) for extra complexity.
•The cake should have a slightly crumbly texture - this is characteristic of sfouf and not a mistake.
