Sfouf (Lebanese Turmeric Cake)
Ingredients/ Directions: (Measurements for a 9 x 13 inch pan or 12 in pan for a thin layer)
3 cups of flour
1 cup soft semolina
2 cups Sugar
1 tablespoon baking powder
1 tablespoon turmeric spice
2 1/2 cups milk, warm
1/4 cup Greek yogurt or Laban
1 cup neutral oil (canola or avocado)
Nuts: walnuts, pine nuts, pistachio, raisins, cashews*
*It’s optional to add the crushed nuts onto the sfouf but it add to the flavor.
Simple Syrup: 1/2 cup sugar, 1/4 cup water, squeeze of lemon juice, 1/4 tsp orange blossom, 1/2 tsp rose water (It’s optional to glaze the cake with simple syrup but it add to the flavor)
Directions:
Preheat oven to 350 F
In a bowl, add all dry ingredients and mix well. Then add all the wet ingredients and mix well with a whisk.
Grease a 9 x 13 in cake pan or a 12 inch round pan with butter or tahini, pour the batter onto the pan and sprinkle with the crushed nuts.
Bake for 30-40 min. (insert knife or toothpick to determine doneness)
Then broil on low for 5 min. to give it a golden color on the top.
To make the simple syrup: in a sauce pan, add the sugar, water, and lemon juice. Bring to a simmer until all the sugar has melted for 5 min. Then add the orange blossom and rose water. Simmer again for 10 min. on low heat until it thickens.
Once the cake has slightly cooled then brush with simple syrup and allow it to cool completely.
Cut into horizontal rows then diagonally to make the traditional diamond shape.
Serve and enjoy with tea!
Photo Credits: Becky Hadeed, The Storied Recipe
I spoke about Sfouf in my podcast with Becky and my experience growing up in Lebanon. You can listen to the Podcast Link here.
