Why You’ll Love Sfouf (Lebanese Turmeric Cake) Recipe
This Sfouf recipe is easy, fragrant, and made with simple pantry ingredients. The turmeric gives the cake its signature golden color, while semolina adds a slightly delicate crumb. It is dairy-rich, lightly spiced, and topped with pine nuts for a traditional finish.
It also makes a large batch, which is ideal for sharing. Since it slices neatly into squares, it is great for parties, holidays, lunchboxes, or an afternoon snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups flour
1 cup fine semolina flour
2 cups sugar, or 1 1/2 cups for a less sweet cake
2 cups warm whole milk
1 tablespoon turmeric powder
1 1/2 tablespoons baking powder
1 tablespoon ground aniseed powder
1 cup extra light tasting olive oil, avocado oil, or vegetable oil
1/4 cup raw pine nuts, for topping
2 tablespoons tahini paste, for greasing the tray
Directions
Preheat the oven to 350°F (175°C).
Line a 15 x 10 inch non-stick baking pan with parchment paper, then grease it with tahini paste.
In a large bowl, whisk together the flour, fine semolina, sugar, turmeric powder, baking powder, and ground aniseed powder.
Add the oil first and stir until it is fully incorporated into the dry ingredients. Pour in the warm milk and mix until the batter is smooth and well combined, about 1 minute.
Pour the batter into the prepared pan and smooth the top. Gently tap the pan to release air bubbles, then sprinkle the pine nuts over the surface.
Bake for about 30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Avoid overbaking. If the top needs more color, broil for about 1 minute while watching closely.
Let the cake cool before slicing it into 20 squares and serving.
Servings and timing
Servings: 20 squares
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Variations
For a less sweet Sfouf, use 1 1/2 cups of sugar instead of 2 cups.
For a dairy-free version, replace the milk with almond milk, oat milk, or another unsweetened plant-based milk.
For a nut-free topping, skip the pine nuts and use sesame seeds instead.
For a stronger spice flavor, add a little extra anise powder or a small pinch of cinnamon.
For a richer cake, use whole milk and olive oil as written. For a more neutral flavor, use avocado oil or vegetable oil.
Storage/Reheating
Store Sfouf in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate it for up to 1 week. Let it come to room temperature before serving for the best texture.
You can also freeze individual squares for up to 2 months. Wrap them well, then thaw at room temperature.
Sfouf does not need reheating, but you can warm a slice briefly in the microwave for a softer texture.
FAQs
What is Sfouf?
Sfouf is a traditional Lebanese turmeric cake made with flour, semolina, sugar, oil, milk, and warm spices.
What does Sfouf taste like?
It tastes lightly sweet, earthy from turmeric, gently spiced with anise, and slightly nutty from the semolina and tahini-greased pan.
Can I make Sfouf without semolina?
Semolina gives Sfouf its classic texture, but you can replace it with flour if needed. The cake will be softer and less traditional.
Can I use plant-based milk?
Yes, unsweetened almond milk, oat milk, or soy milk can be used instead of whole milk.
Why is tahini used to grease the pan?
Tahini prevents sticking and adds a subtle nutty flavor that pairs well with turmeric and semolina.
Can I use sesame seeds instead of pine nuts?
Yes, sesame seeds are a great alternative and are commonly used for topping Sfouf.
How do I know when Sfouf is done baking?
It is done when the top is golden and a toothpick inserted in the center comes out clean.
Can I reduce the sugar?
Yes, you can use 1 1/2 cups of sugar for a less sweet cake.
Why is my Sfouf dry?
It may have been overbaked or measured with too much flour. Bake just until set and avoid leaving it in the oven too long.
Can I make Sfouf ahead of time?
Yes, Sfouf keeps well and can be made a day in advance. The flavor often becomes even better after resting.
Conclusion
Sfouf is a beautiful Lebanese turmeric cake that is simple, fragrant, and perfect for sharing. With its golden color, tender crumb, and warm anise flavor, it is an easy dessert to enjoy with tea, coffee, or as part of a family gathering.
Sfouf (Lebanese Turmeric Cake)
Sfouf is a traditional Lebanese turmeric cake with a lightly sweet flavor and tender crumb, topped with pine nuts for a delicate crunch.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: Lebanese
- Diet: Vegetarian
Ingredients
- 2 cups flour
- 1 cup fine semolina flour (durum wheat semolina)
- 2 cups sugar
- 2 cups warm milk (whole milk)
- 1 tbsp. turmeric powder
- 1½ tbsp. baking powder
- 1 tbsp. ground aniseed powder (yensoon)
- 1 cup extra light tasting olive oil
- ¼ cup raw pine nuts (for topping)
- 2 tbsps. tahini paste (for greasing the tray)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 15 x 10 inch baking pan lined with parchment paper using tahini paste.
- In a large bowl, whisk together semolina, flour, turmeric, anise powder, baking powder, and sugar.
- Add the oil and mix well, then pour in the warm milk and stir until fully combined, about 1 minute.
- Pour the batter into the prepared pan, smooth the surface, and tap to release air bubbles. Sprinkle pine nuts evenly on top.
- Bake for about 30 minutes until golden and a toothpick inserted comes out clean. If needed, broil briefly for 1 minute to deepen color.
- Allow the cake to cool before slicing into 20 square portions and serving.
Notes
- Reduce sugar to 1.5 cups for a less sweet version.
- Olive oil can be substituted with avocado or vegetable oil.
- Sesame seeds can be used instead of pine nuts for topping.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 piece
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 5 mg
