Sfouf – Lebanese Turmeric Cake

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This week’s recipe of the week is Lebanese Turmeric Cake – Sfouf, inspired by Delicious Magazine Winter 2021 edition. It is moist and not too sweet, perfect as a snack on the go or with your favourite warm drink! Enjoy!

Serves: 16

Ingredients:

2 cups (340g) fine semolina
1 cup (150g) plain flour, sifted
1 cup (220g) caster sugar
1 tbs ground turmeric
1 1/2 tsp baking powder
1 cup (250ml) neutral flavoured oil (such as grapeseed or canola)
3/4 cup (185ml) milk
1 cup (280g) thick Greek yoghurt
2 tbs tahini
1/2 cup (80g) pine nuts

Turmeric syrup
1 cup (220g) caster sugar
1/4 tsp ground turmeric
Juice of 1/2 lemon

Method:

1. Preheat oven to 180 degrees Celcius
2. Grease the base and sides of a 20cm x 30 cm lamington pan and line with baking paper.
3. Place semolina, flour, sugar, turmeric and baking powder in a large bowl and whisk to combine.
4. Place the oil, milk, yoghurt and tahini in a separate bowl and whisk until smooth.
5. Add dry ingredients to wet ingredients and whisk until smooth.
6. Spread into prepared pan, smoothing the top with the back of a spoon, and scatter with pine nuts.
7. Bake for 35 minutes or until the centre is just firm.
8. For the syrup, place sugar and turmeric with 1 cup (250ml) water in a small saucepan over medium heat.
9. Bring to a simmer and cook for 6-8 minutes until thickened.
10. Remove from heat and add lemon juice. Cool slightly.
11. Remove cake from oven and cool for 10 minutes, then pour the hot syrup over.
12. Set aside at room temperature for 30 minutes to absorb the syrup. Cut into pieces and serve. Yum!

Vegetarian