Sfouf is a delicious Lebanese semolina cake made with turmeric. It's a show-stopping golden color. This sfouf recipe is vegan friendly.
Just look at the colour of this amazing sweet cake. Hailing from Lebanon, this cake called Sfouf in Arabic; it's moist on the inside with crispy edges as they turn golden brown (I love eating the edges - nom nom).
When serving this cake, consider serving without the edges (keep them for yourself to gobble up - it's its moist inside that is prized)
Sfouf is perfect to serve in the afternoon with some with cardamom coffee or tea.
The taste and texture of this cake is a winning situation really.
I'm a major fan of turmeric due to its magical benefits of inflammation reduction, colouring and so much more.
Have you ever made a cake with semolina? I'm curious to know, I am always on the hunt for learning new recipes, leave me a comment below.
- Fine Semolina (or mixture of coarse fine semolina)
- Self raising Flour
- Raw sugar
- Turmeric powder
- Plant milk
- Vegetable or olive Oil (I prefer olive)
- Pine Nuts or Almonds (for garnishing)
How to make Lebanese Semolina Cake;
Step 1 - Preheat the oven to 180 degrees celsius
Step 2 - Ready your cake tin (I used coconut spray to oil)
Step 3 - In a large bowl, add the flour, semolina, turmeric and sugar and mix well using a whisk or mixer.
Step 4 - Add the oil and milk, whisk well until fully combined.
Step 5 - Pour the mixture into oiled cake tin and top with the pine nuts or almonds.
Step 6 - Bake for 40-60 min. Depends on oven. NB., edges will turn a gorgeous golden brown and inside will be bright yellow (edges are the best!)
Step 7 - Allow cake to fully cooled, cut up into diamond shaped pieces.
Step 8 - Enjoy your slice of turmeric cake
How to pronounce 'sfouf'
This word looks tricky in English, but it's just two syllables - suh-foof. So easy, say it out loud, the suh part should be quick and more like and 'ssss' sound.
As you may have noticed sfouf is an eggless cake, it's always been this way, which is wonderful for vegans.
Other mention worthy eggless cakes I love is my chocolate zucchini cake (this cake is so good, it's one of those ones where I say "just one more bite" and that never happens haha and my no egg choc chip muffins these are super duper easy and great for lunch boxes.
If you're digging vegan Lebanese desserts, then you need to try my creamy solid milky pudding called Hataliyeh. Haytaliyeh - Vegan Lebanese Milk Pudding or the light golden flaky filo pastry stuffed with walnuts called Baklawa (Lebanese Baklava)
I've put together a little list of fancy kitchen serving ware / tools for serving Lebanese coffee which goes well with this cake. I called it Lebanese kitchen tools.
Turmeric Semolina Cake (Sfouf)
- ½ cup FineSemolina or ¼ cup Coarse & ¼ cup fine Semolina
- 1 ½ cups Self raising Flour
- 1 ½ cups Raw sugar
- 1 tablespoon Turmeric
- 1 cup Plant milk
- ½-3/4 cup Vegetable or olive Oil (I prefer olive)
- 1 tablespoon Tahini
- 1 Handful Pine Nuts or Almonds to top.
- Preheat the oven to 180 degrees celsius
- Ready your cake tin (I used coconut spray to oil)
- In a large bowl, add the flour, semolina, turmeric and sugar and mix well using a whisk or mixer.
- Add the oil and milk, whisk well until fully combined.
- Pour the mixture into oiled cake tin and top with the pine nuts or almonds.
- Bake for 40-60 min. Depends on oven. NB., edges will turn a gorgeous golden brown and inside will be bright yellow (edges are the best!)
- Allow cake to fully cooled, cut up into diamond shaped pieces.
- Enjoy your slice of turmeric cake