📝 About This Recipe
Sfouf is a beloved Lebanese tea cake, instantly recognizable by its vibrant golden hue derived from high-quality turmeric. This traditional eggless dessert combines the earthy warmth of turmeric with the unique, nutty texture of semolina and the delicate aroma of aniseed. It is a humble yet sophisticated treat, finished with a classic tahini-lined crust and topped with pine nuts, offering a perfect balance of sweetness and spice that has graced Lebanese tables for generations.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups Fine Semolina (ensure it is fine, not coarse)
- 1 1/2 cups All-Purpose Flour (sifted)
- 1 1/2 tablespoons Turmeric Powder (use fresh, high-quality powder for the best color)
- 2 teaspoons Baking Powder
- 1 teaspoon Ground Aniseed (optional, for a traditional herbal note)
Wet Ingredients
- 1 1/2 cups Granulated Sugar
- 1 1/2 cups Whole Milk (can substitute with water for a vegan version)
- 3/4 cup Vegetable Oil (neutral oil like canola or sunflower)
Pan Preparation and Garnish
- 2 tablespoons Tahini (used to grease the pan for authentic flavor)
- 1/4 cup Pine Nuts (soaked in water for 10 minutes to prevent burning)
- 12-16 pieces Blanched Almonds (optional alternative to pine nuts)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and place the oven rack in the middle position.
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2
Prepare a 9x13 inch baking pan by pouring the tahini into the center. Use a brush or your fingers to coat the bottom and sides evenly. This provides a non-stick surface and a subtle nutty crust.
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3
In a large mixing bowl, whisk together the fine semolina, sifted all-purpose flour, turmeric powder, baking powder, and ground aniseed until the color is a uniform pale yellow.
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4
In a separate medium bowl, combine the milk (or water) and the granulated sugar. Stir vigorously until the sugar is completely dissolved.
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5
Add the vegetable oil to the liquid mixture and whisk briefly to combine.
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6
Slowly pour the wet ingredients into the dry ingredients while whisking constantly to avoid lumps.
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7
Continue to whisk the batter until it is completely smooth and turns a vibrant, deep golden color. Do not overmix; stop as soon as the flour streaks disappear.
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8
Pour the batter into the prepared baking pan, smoothing the top with a spatula.
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9
Drain the soaked pine nuts (or almonds) and pat them dry. Carefully arrange them on top of the batter in a grid pattern so that each sliced square will have a nut in the center.
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10
Bake in the preheated oven for 35 to 40 minutes. The cake is done when the edges pull away slightly from the pan and a toothpick inserted into the center comes out clean.
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11
Remove the pan from the oven and place it on a wire rack to cool completely. It is essential to let Sfouf cool before cutting, as the semolina needs time to set.
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12
Once fully cooled, use a sharp knife to cut the cake into squares or traditional diamond shapes and serve.
💡 Chef's Tips
Always use fine semolina rather than coarse to ensure the cake has a tender, moist crumb rather than a gritty texture. Soaking the pine nuts in water for 10 minutes before topping ensures they toast to a perfect golden brown rather than burning in the oven. Do not skip the tahini for greasing the pan; it provides the signature 'earthy' bottom crust that defines authentic Lebanese Sfouf. If your turmeric is old, the cake will look dull; ensure your spice is fresh for that iconic 'sunshine' yellow color. Store leftovers in an airtight container at room temperature for up to 3 days; the flavors actually deepen on the second day.
🍽️ Serving Suggestions
Serve with a steaming cup of Lebanese white coffee (Café Blanc) or traditional Arabic coffee with cardamom. Pairs beautifully with a glass of hot mint tea for a refreshing afternoon snack. Serve alongside a bowl of fresh seasonal fruits like figs, grapes, or pomegranate seeds. For a more decadent treat, serve a slice with a dollop of Ashta (Lebanese clotted cream) and a drizzle of honey. It makes a wonderful breakfast cake alongside a piece of salty Akkawi or Halloumi cheese for a sweet-and-savory contrast.