Sfouf Lebanese Turmeric Semolina Cake (Vegan)
Sfouf is an easy Lebanese semolina cake with turmeric that is a gorgeous bright yellow color. This Lebanese cake is soft, quite tender and slightly crumbly. The semolina contributes to this cake's unique texture, giving it a slightly pleasant graininess. The exterior is crunchy and the interior is moist.
Servings: 12 servings
Calories: 178kcal
Equipment
Ingredients
- 1½ cups All Purpose Flour
- ½ cup Semolina see notes
- 1 cup Raw sugar turbinado sugar
- ½ tablespoon Ground turmeric
- ¼ tablespoon Ground anise
- ½ tbs Baking powder
- 1 pinch Salt
- 1 cup Dairy-Free milk or water see notes
- ½ cup Neutral oil vegetable or canola
- ⅛ cup Tahini
- 1 tablespoon Sesame seeds or handful of pine nuts
Instructions
Combine Dry Ingredients
- In a mixing bowl, add semolina, all purpose flour, salt, turmeric, anise, baking powder, sugar and combine well ensuring the turmeric and anise powders are evenly dispersed throughout.½ cup Semolina, 1½ cups All Purpose Flour, 1 cup Raw sugar , ½ tbsp Ground turmeric, ¼ tbsp Ground anise, ½ tbs Baking powder
Add Wet Ingredients
- Make a well in the center, add the dairy free milk or water and oil and whisk until a batter has formed.1 cup Dairy-Free milk or water, ½ cup Neutral oil
Bake
- Grease a 23cm x 23cm (9"x9”) cake tin with tahini paste. Pour the batter into the tin, gently tap it a few times to release any air bubbles. Sprinkle either pine nuts or sesame seeds or both on top. Bake in a preheated 180C (356F) oven for 30 minutes on the middle rack of the oven or until a toothpick comes out clean. Allow sfouf cake to rest until cool, cut into pieces and serve.⅛ cup Tahini, 1 tbsp Sesame seeds
Video
Notes
Do not use a smaller cake tin as the middle of the cake will remain dense and not rise as fast as the edges which will result in deep cracks in the cake. It will also require longer baking time.
I have reduced the amount of oil used in this vegan sfouf. I have found this amount to be ideal for retaining moisture, any less the texture is rubbery and dry.
You can used a combination of sesame seeds, chopped walnuts and cashews on top rather than pine nuts.
You might also be interested in another Lebanese semolina cake called vegan basbousa.
This recipe was initially released October 2019.
Nutrition
Calories: 178kcal | Carbohydrates: 35g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 65mg | Potassium: 86mg | Fiber: 1g | Sugar: 17g | Vitamin A: 79IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 2mg