Sfouf is one of those core memory foods for me. Growing up, there wasn't a weekend that would pass by that I wouldn't have these little cakes at my grandma's house. Sfouf is a turmeric cake that is well-known in the Middle East, especially during Ramadan. This version comes from my Lebanese family's book of recipes. They go great with tea or coffee which is why they're so popular during Ramadan post-iftar. These cakes are not only tasty, but they're also easy to make. They only require a few ingredients and you make them with any bowl or whisk - no stand mixer required! On top of that, they're also butter and egg-free so if you're always on the hunt for those types of recipes, this is one of them. If you want an easy and tasty cake recipe, give this one a try.
REASONS YOU SHOULD TRY THIS RECIPE:
- this cake is egg-free, butter-free, and requires no stand mixer
- the recipe only requires a few ingredients
- a great cake to go with tea or coffee
INGREDIENTS FOR MY SFOUF (LEBANESE TURMERIC CAKE):
- flour - I prefer cake flour, but I've also used all-purpose with no problems
- turmeric - adds the spice and color to the cake
- vanilla extract - adds a bit of sweetness
- sugar - adds sweetness and structure
- vegetable oil - adds moisture
- milk - keeps the cake moist
- salt - brings out the rest of the flavors
- tahini - to grease pan with
- pine nuts or almonds - to top sfouf with
HOW TO MAKE MY SFOUF (LEBANESE TURMERIC CAKE):
Prep oven and pan
- Preheat your oven to 375°F and line an 8x8" square pan with aluminum foil leaving excess foil hanging off the sides. Brush some tahini on the bottom and sides inside the pan. I also grease with just a bit of cooking spray just in case. Another note: I suggest you use a liquid measuring cup for both wet and dry ingredients. This is how it's done in Lebanon so that's what I did here even though it goes against my baker brain.
Combine dry ingredients
- Combine all your dry ingredients in a large bowl and whisk until they're combined.
Add wet ingredients and whisk
- Slowly whisk in the oil and then the milk. I use a rubber spatula to get the flour off the sides and bottom of the bowl, then I switch back to the whisk. It will look like it's too much liquid and lumpy, but as you slowly whisk it will come together into a smooth batter. Whisk for 15-20 seconds once it's smooth to incorporate some air. Be sure not to overmix!
Pour into pan, score, and add almonds/pine nuts
- Pour your batter into your prepared pan. Use the back of a knife to score four squares across and four squares down. Top each square with one to two peeled and sliced almond pieces or whole pine nuts.
Bake and cool
- Bake at 350°F for 30-40 minutes. I check at the 25-minute mark and continue checking every 5-7 minutes. Use a wooden skewer or toothpick to test the cake for doneness. The top should be golden brown, the batter won't jiggle and the skewer or toothpick will come out with a few moist crumbs. Be sure not to overbake. Once out of the oven, let it cool in the pan for a few minutes, before lifting it out of the pan with the foil and moving it to a wire rack to cool for at least half an hour. Once cool enough, cut into squares and enjoy!
MORE GREAT LEBANESE RECIPES:
- Lebanese Stuffed Vegetarian Grape Leaves (Warak Enab)
- Mom's Lebanese Rice with Minced Meat (Tidbeha)
- Mom's Lebanese Lemon and Garlic Chicken
SHOP MY BAKING ESSENTIALS:
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Sfouf Recipe (Turmeric Cake)
Ingredients
- 3 cups cake flour you can also use all-purpose flour instead
- 1 cup fine semolina
- 2 cups granulated sugar
- 2 tablespoons baking powder
- 2 tablespoons turmeric powder
- ½ teaspoon salt
- 2 cups whole milk room temp
- 1 cup canola or vegetable oil
- 2 teaspoons vanilla extract
- tahini for greasing pan
- peeled and sliced almonds or whole pine nuts
Instructions
- Preheat your oven to 375°F and line an 8x8" square pan with aluminum foil leaving excess foil hanging off the sides. Brush some tahini on the bottom and sides inside the pan. I also grease with just a bit of cooking spray just in case. Another note: I suggest you use a liquid measuring cup for both wet and dry ingredients. This is how it's done in Lebanon so that's what I did here even though it goes against my baker brain. Use the same liquid measuring cup for wet and dry. Use the spoons where applicable but where it says cup, use the same liquid measurign cup.
- Combine all your dry ingredients in a large bowl and whisk until they're combined.
- Slowly whisk in the oil and then the milk. I use a rubber spatula to get the flour off the sides and bottom of the bowl, then I switch back to the whisk. It will look like it's too much liquid and lumpy, but as you slowly whisk it will come together into a smooth batter. Whisk for 15-20 seconds once it's smooth to incorporate some air. Be sure not to overmix!
- Pour your batter into your prepared pan. Use the back of a knife to score four squares across and four squares down. Top each square with one to two peeled and sliced almond pieces or whole pine nuts.
- Bake at 350°F for 30-40 minutes. I check at the 25-minute mark and continue checking every 5-7 minutes. Use a wooden skewer or toothpick to test the cake for doneness. The top should be golden brown, the batter won't jiggle and the skewer or toothpick will come out with a few moist crumbs. Be sure not to overbake. Once out of the oven, let it cool in the pan for a few minutes, before lifting it out of the pan with the foil and moving it to a wire rack to cool for at least half an hour. Once cool enough, cut into squares and enjoy!
Notes
Best eaten within the first few days but lasts a week wrapped or in a food storage container.
I suggest you use a liquid measuring cup for both wet and dry ingredients. This is how it's done in Lebanon so that's what I did here even though it goes against my baker brain.
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