Sfouf (Turmeric Cake)

This Sfouf (Turmeric Cake) is a traditional Middle Eastern dessert made with semolina, turmeric, and a hint of sweetness. The cake is easy to prepare, offering a golden, moist texture with a light flavor from the turmeric and a crunchy topping of pine nuts or almonds. Perfect for special occasions, this simple cake is a great way to experience Mediterranean flavors. It’s naturally sweetened with cane sugar and can be customized with different nuts for extra crunch. A delicious and healthy dessert option that’s naturally flavored with turmeric, adding a unique twist to your dessert collection. Ideal for tea time or a family treat, this cake is also easy to store and great for making ahead.

Ingredients:

For the Cake:

• 1 ½ cups coarse semolina flour (or a mix of coarse and fine)
• ½ cup all-purpose flour
• 1 tablespoon turmeric
• 1 ½ teaspoons baking powder
• ½ cup neutral oil (like vegetable oil)
• 1 cup milk
• 1 cup cane sugar
• 1-2 tablespoons tahini or oil, for greasing the pan
• A handful of pine nuts or almonds, for topping

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking pan with tahini, sesame oil, or any neutral oil.
2. Prepare the Dry Ingredients: In a large bowl, combine the semolina, all-purpose flour, turmeric, and baking powder.
3. Mix the Wet Ingredients: In a separate bowl, whisk together the oil, milk, and cane sugar until the sugar is fully dissolved.
4. Combine Wet and Dry Ingredients: Gradually add the wet mixture into the dry ingredients, mixing until you achieve a smooth, vibrant yellow batter.
5. Transfer and Top: Pour the batter into the prepared baking pan and evenly sprinkle pine nuts (or almonds) over the top.
6. Bake: Bake for 30-35 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
7. Cool and Serve: Allow the cake to cool on a wire rack. Once cooled, cut into 16 squares or diamond shapes.

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Why You’ll Love This Recipe

This traditional Middle Eastern cake, also known as Sfouf, is a unique treat that combines the earthiness of turmeric with the richness of semolina and milk. It’s naturally sweetened with cane sugar, and the pine nuts or almonds on top give it a delightful crunch. Simple, yet flavorful, it’s perfect for any occasion.

Tips

• Baking Time: Keep an eye on the cake towards the end of the baking time. If the top is golden and a toothpick comes out clean, it’s done.
• Semolina Texture: You can use either coarse or fine semolina, or a mixture of both, depending on your texture preference.
• Tahini Substitute: If you don’t have tahini, any neutral oil will work to grease the pan, though tahini adds a subtle, nutty flavor that complements the turmeric.

Variations and Substitutions

• Nuts: You can substitute pine nuts with sliced almonds, chopped pistachios, or walnuts.
• Milk: For a dairy-free version, use almond milk or coconut milk instead of regular milk.
• Sweetener: If you prefer a different sweetener, try using honey or maple syrup instead of cane sugar. Just be sure to adjust the wet ingredients accordingly.

FAQs

• Can I make this cake ahead of time? Yes! Sfouf can be made in advance and stored in an airtight container at room temperature for up to 3 days.
• Can I freeze it? Yes, you can freeze Sfouf by wrapping it in plastic wrap or foil. Let it cool completely before freezing. When ready to eat, thaw at room temperature.

Serving

Serve Sfouf with a cup of tea or coffee, making it an excellent choice for afternoon gatherings or dessert. It pairs wonderfully with a dollop of yogurt or a drizzle of honey if you want a little extra sweetness.

Suggestions

• For a more decadent treat, top each piece of Sfouf with a dollop of whipped cream or a scoop of ice cream.
• If you prefer a less sweet version, reduce the amount of sugar or skip the sweeteners entirely for a more savory option that pairs well with hummus or cheese.