Sfouf is a vibrant Lebanese turmeric cake made without eggs or butter, making it a unique and lighter dessert option. Traditionally baked with semolina flour and flavored with earthy turmeric, this golden cake is subtly sweet and beautifully moist. It’s often topped with pine nuts or almonds, adding a delightful crunch to each bite. Perfect with tea or coffee, Sfouf is a staple at celebrations and casual gatherings alike.
Golden Sfouf Cake with Turmeric & Pine Nuts
16
servings10
minutes40
minutes200
kcalIngredients
- Dry Ingredients:
1 ½ cups coarse semolina flour (or a mix of coarse and fine)
½ cup all-purpose flour
1 tablespoon ground turmeric
1 ½ teaspoons baking powder
- Wet Ingredients:
½ cup neutral oil (such as vegetable or sunflower oil)
1 cup whole milk (or plant-based milk for dairy-free version)
1 cup cane sugar
- For the Pan & Topping:
1–2 tablespoons tahini (or neutral oil), for greasing
A handful of pine nuts or slivered almonds, for garnish
Directions
- Preheat Oven:
Preheat the oven to 375°F (190°C). Grease a 9×9-inch square baking pan with tahini or neutral oil. - Prepare Dry Mix:
In a large mixing bowl, whisk together the semolina flour, all-purpose flour, turmeric, and baking powder until well combined. - Prepare Wet Mix:
In a separate bowl, whisk together the oil, milk, and cane sugar. Mix until the sugar is completely dissolved. - Combine Batter:
Gradually pour the wet mixture into the dry ingredients, whisking until a smooth and evenly colored yellow batter forms. - Pour and Garnish:
Transfer the batter to the prepared baking pan. Smooth the surface and evenly sprinkle pine nuts or almonds on top. - Bake:
Bake for 30–35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. - Cool and Cut:
Remove from the oven and let the cake cool completely on a wire rack. Slice into 16 squares or diamond shapes before serving.
Notes
- Storage:
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. - Substitutions:
You can use almond milk or oat milk for a dairy-free version. - Texture Tip:
A mix of coarse and fine semolina gives the cake a tender crumb with a subtle bite.
Sfouf is a wonderfully simple cake that’s full of flavor and tradition. The turmeric not only gives it a stunning golden hue but also adds an earthy warmth that balances beautifully with the sweetness. With its minimal ingredients and no eggs or butter, it’s a perfect plant-based treat. Enjoy it warm or at room temperature with a cup of coffee or mint tea.
