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Lebanese turmeric semolina cake, traditionally known as Sfouf, is a simple yet beautiful dessert celebrated for its vibrant golden-yellow color and distinctive texture.
Made with everyday baking ingredients, semolina, turmeric, and a hint of anise, this Lebanese cake offers a lovely balance of warm spice and gentle sweetness.
Its inviting appearance makes it a delightful addition to afternoon tea, family gatherings, or a homemade dessert spread.
The combination of all-purpose flour and semolina gives Sfouf its characteristic texture.
The inside is moist, tender, and slightly crumbly, while the outer edges develop a pleasantly crisp finish during baking.
Ground turmeric provides the cake’s signature golden hue, while anise adds a subtle aromatic note that complements the sweetness without overpowering the other flavors.
This vegan version uses dairy-free milk or water alongside neutral oil to create a smooth batter without dairy ingredients.
Tahini is used to grease the baking pan, adding a traditional sesame element to the preparation.
Before baking, the batter is topped with sesame seeds, pine nuts, or a combination of both, creating an attractive finish and a little extra texture in every slice.
One of the appealing qualities of Sfouf is its straightforward preparation.
The dry ingredients are mixed together, the wet ingredients are incorporated, and the batter is baked until set.
There is no complicated decorating or elaborate finishing required, making this cake approachable for home bakers of different experience levels.
Once cooled and cut into squares, this golden Lebanese dessert is ready to serve.
Its delicate sweetness, gently spiced aroma, and contrasting textures make it a lovely choice for anyone looking to explore traditional Lebanese baking through a simple, plant-based treat.
Soft Turmeric Semolina Dessert Cake
Ingredients
Equipment
Method
- Preheat the Oven: Preheat the oven to 180°C (356°F), preparing it for baking the cake.
- Combine the Dry Ingredients: In a mixing bowl, add the semolina, all-purpose flour, salt, ground turmeric, ground anise, baking powder, and raw sugar. Whisk or stir thoroughly until everything is evenly distributed, paying particular attention to the turmeric and anise so their flavors and color are spread throughout the mixture.
- Add the Wet Ingredients: Make a well in the center of the dry mixture. Pour in the dairy-free milk or water and the neutral oil. Whisk until the ingredients come together into a smooth, evenly combined batter.
- Prepare the Cake Tin: Grease a 23 × 23 cm (9 × 9-inch) square cake tin with tahini paste, coating the base and sides.
- Transfer the Batter: Pour the prepared batter into the greased cake tin. Gently tap the tin a few times to help release any trapped air bubbles and level the batter.
- Add the Topping: Sprinkle the top with sesame seeds, pine nuts, or both, distributing them evenly over the batter.
- Bake the Cake: Place the tin on the middle rack of the preheated oven. Bake for approximately 30 minutes, or until a toothpick inserted into the cake comes out clean. The source lists a total cook time of 40 minutes, although the detailed baking instructions specify 30 minutes; check for doneness rather than relying on time alone.
- Cool the Sfouf: Remove the cake from the oven and allow it to rest until completely cool. This helps it settle before slicing.
- Slice and Serve: Cut the cooled cake into pieces and serve. Enjoy the golden, gently spiced semolina cake with its moist interior and lightly crisp exterior.
Notes
- Choose the correct cake tin: Use a 23 × 23 cm (9 × 9-inch) square cake tin. A smaller tin may cause the center to remain dense while the edges rise more quickly, potentially creating deep cracks and requiring a longer baking time.
- Select your liquid: Use either dairy-free milk or water, as specified in the original recipe.
- Measure the oil carefully: The stated ½ cup of neutral oil helps maintain the cake’s moisture. Reducing it further may result in a dry, rubbery texture.
- Customize the topping: Sesame seeds, pine nuts, or a combination of both work well. Chopped walnuts and cashews are also suggested alternatives in the original recipe notes.
- Distribute the spices evenly: Mix the turmeric and ground anise thoroughly with the dry ingredients to ensure consistent color and flavor throughout the cake.
- Check for doneness: The detailed baking instructions specify approximately 30 minutes at 180°C (356°F), while the source lists a 40-minute cook time. Use a toothpick to check the center; it should come out clean.
- Cool before slicing: Let the cake cool completely before cutting to help the pieces hold their shape.
- Keep the vegan ingredients in mind: Choose dairy-free milk if you prefer a milk-based liquid while maintaining the recipe’s vegan preparation.
Chef’s Secret
For a beautifully textured Sfouf, pay special attention to the cake tin size and the distribution of the batter.
A 23 × 23 cm (9 × 9-inch) tin allows the cake to bake more evenly than a smaller pan, helping prevent the edges from setting and rising much faster than the center.
Before adding the wet ingredients, thoroughly combine the semolina, flour, turmeric, anise, baking powder, sugar, and salt.
This simple step helps distribute the golden color and aromatic spices evenly throughout every slice.
Once the batter is in the pan, tap it gently a few times to release trapped air bubbles.
Finally, allow the cake to cool completely before slicing so its tender, slightly crumbly structure can settle.
Serving Suggestions
Serve Lebanese turmeric semolina cake at room temperature alongside a cup of Lebanese coffee, black tea, or mint tea.
Its gentle sweetness and warm anise aroma pair naturally with unsweetened drinks.
For a simple presentation, arrange the cake squares on a serving platter with the sesame seed or pine nut topping facing upward.
You can also garnish the platter with a light scattering of additional sesame seeds or chopped nuts, provided they are suitable for your guests.
Sfouf makes a lovely afternoon snack, an easy dessert after a family meal, or a sweet addition to a gathering with friends.
For a more varied dessert spread, serve it alongside fresh fruit or another small Middle Eastern sweet.
Keep the presentation simple so the cake’s golden color and distinctive semolina texture remain the focus.
Conclusion
Lebanese turmeric semolina cake, or Sfouf, is a charming traditional dessert that combines a vibrant golden appearance with a moist, tender center and lightly crisp edges.
Semolina gives it its distinctive texture, while turmeric and anise contribute color and gentle spice.
Finished with sesame seeds or pine nuts, this straightforward vegan cake is easy to prepare and suitable for everyday treats or special gatherings.
Allow it to cool before slicing, serve it with your favorite tea or coffee, and enjoy a simple taste of Lebanese baking at home.
