Sfouf is a Middle Eastern semolina turmeric cake, made with simple cupboard ingredients, no eggs and no butter. It’s vegan-friendly, light and tasty.
- 1 1/2 cup coarse semolina or fine, or mixture of both
- 1/2 cup flour
- 1 tablespoon turmeric
- 1 1/2 teaspoons baking powder
- 1/2 cup canola oil or other neutral oil
- 1 cups milk
- 1 cup cane sugar
- 1-2 tablespoons tahini to grease the pan can be replaced with oil
- Handful of pine nuts or almonds
Instructions
- Preheat the oven to 375ºF and grease a 9″ baking pan with the tahini sesame oil or other oil.
- Mix the dry ingredients (semolina, flour, turmeric and baking powder) together in a large bowl.
- Mix the wet ingredients (canola oil, milk and cane sugar) in another small bowl until the sugar is completely dissolved in the mixture.
- Combine the dry and wet ingredients until batter is smooth and bright yellow. Pour the batter into the prepared pan, and sprinkle the pine nuts all over.
- Bake in the preheated oven for 30-35 minutes until the pine nuts are golden.
- Cool on a wire rack and cut into 16 squares or diamond shapes.
Recipe Notes
Storage: Store any leftovers in an airtight container. They will last about 7 days at room temperature or about 10 days in the fridge.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- For tahini, you can substitute oil or butter
- For the coarse semolina, you can also use fine semolina, but don’t use flour instead of semolina because it will not yield the right results
- For the pine nuts, you can use almonds. Silvered almonds work well and make sure they are raw since they will be getting roasted in the oven.