My Cookbook: Souk to Table 
Sfouf (Turmeric Cake with Semolina)
If you’ve ever had golden milk or a turmeric latte, this sfouf recipe tastes exactly like that, but in cake form! This authentic Lebanese turmeric cake is subtly sweet, made with a semolina and flour base and only requires a few ingredients. The best part is that it comes together in just 10 minutes with no stand mixer needed. When I first tried it – I was shocked at how delicious and unique it tasted.
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Lebanese Sfouf
Sfouf is a uniquely Lebanese dish that is made in two varieties: this one using turmeric and another one using carob molasses and termed “sfouf dibs”. This cake is loosely related to basbousa or namoura which is a classic semolina based dessert.
However, while sfouf uses semolina, it also uses flour, so the texture is more cakey than basbousa / namoura. It is different from a classic flour based cake like this tahini cake though. The semolina adds such a unique crumb texture (both dense but tender) that I was simply addicted to, and I’ll be experimenting with different flavours using the same base recipe.
As far as I know, this recipe is very Lebanese and not made in other nearby regions! Its straightforward preparation (using only one bowl) and comforting taste embody the heart of Lebanese home baking.
Ingredient’s You’ll Need to Make this Recipe
You need simple pantry ingredients for sfouf. The important items to note is that the semolina needs to be fine semolina. Semolina usually comes in coarse varieties, so make sure you read the package and buy the correct one.
You will also need toasted sesame seeds for the topping. If you only have raw sesame seeds, just toast them on a dry pan, stirring continuously for 5 minutes until they turn a light golden colour. More detailed instructions in this homemade tahini post.
The One Bowl Method
Start by combining all of the dry ingredients into a large bowl. Whisk to combine.
Next, add all of the wet ingredients: the melted butter, water and the milk. Whisk to combine the wet and dry ingredients until no flour streaks are visible. Avoid over mixing. The batter should be a bright sunny yellow colour.
Next, use the tahini to grease a 13 by 9 inch rectangular pan. Tahini works so well because not only does it ensure the sfouf don’t stick, but it also adds a nutty flavour.
Pour the batter into the cake pan. It’s okay if you see the tahini pooling around the edges. Then, sprinkle the surface evenly with the toasted sesame seeds.
NOTE: If you don’t have sesame seeds, sfouf can also be topped with toasted pine nuts, or even slivered almonds.
Bake at 350F for 35 minutes. Check that a toothpick inserted in the middle of the cake comes out clean. If so, remove the cake and allow it to cool for 5 minutes. Drizzle the surface with honey.
Cut the sfouf into even sized square pieces. I got 20 pieces from this pan size. You’re now ready to enjoy! I highly recommend brewing a cup of coffee to enjoy your first bite.
Storage Instructions
Sfouf will keep well in an airtight container on the counter for 3 to 4 days. The longer it sits, the more stale it may get. That’s why I like to pop my piece in the microwave to heat it up a bit before I enjoy it.
You may also freeze sfouf, like any other cake. Wrap the slices in plastic wrap first, then in foil. Freeze them for 2-3 months. Thaw them in the fridge for 1-2 days before serving.
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Sfouf (Turmeric Cake with Semolina)
Ingredients
For the Cake
- 2 tablespoons tahini, for greasing, see notes
- 1 1/2 cups all-purpose flour, 180g
- 2 1/2 cups fine semolina flour, 340g
- 2 cups sugar, 400g
- 2 tablespoons baking powder
- 2 tablespoons turmeric
- 3/4 cup ghee or butter (180g), melted
- 1 cup water, 236ml
- 1 cup whole milk, 236ml
For the Topping
- 3 tablespoons toasted sesame seeds, see notes for using raw sesame seeds
- 3 tablespoons honey
Instructions
- Preheat the oven to 350F. Grease a 13 by 9 inch rectangular pan with tahini and set aside.
- In a large bowl, whisk the dry ingredients until combined. Add the melted butter, milk and water. Whisk to combine, until there is no flour visible.
- Pour the cake batter into the greased pan. Drizzle the sesame seeds on top and bake for 35-37 minutes, until a toothpick inserted comes out clean. The top should rise and hold its shape.
- Allow the cake to cool for 5 minutes then glaze with the honey by drizzling it on top. Cut the sfouf into equal squares. It can be served immediately warm or stored at room temperature for up to 3-4 days. To enjoy warm, simply reheat a slice in the microwave for 30 seconds.
Notes
- The tahini used to grease the pan can be replaced with butter.
- Avoid over mixing the batter as it will result in a thick and tough texture.
- Ghee or butter can be substituted with oil for a vegan option.
- Plant based milk can be substituted for dairy milk.
- In case you have raw sesame seeds, toast them in a dry pan for a couple of minutes, stirring until they turn lightly golden.
Hi! Can Farina be used instead of semolina flour?
Hi Safa! I haven’t personally tested it with Farina. I believe Farina would yield a softer cake like texture possibly, since it is generally softer than semolina, so you may not get that crumbly and more dense texture that semolina gives. It may be worth a try if it’s all you have but I’m sorry I cannot guarantee results lol! 🙂
Absolutely delicous, recipe was so easy to follow but I would like to note I subsituted the butter for oil and it was perfect.
Thank you
So glad you enjoyed it Jamie! Great to know that using oil worked out for you. Ghee is also another great alternative. Thanks for sharing your feedback!