Semolina Turmeric Cake Sfoof Recipes
SEMOLINA TURMERIC CAKE (SFOOF)
A Lebanese dessert that is not overly sweet. It is pleasing to the American palate due to its lack of rose water and orange blossom essence, found in most Middle Eastern desserts. Sahteyn! (Bon appetit!)
Provided by Lara
Categories World Cuisine Recipes Middle Eastern Lebanese
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round baking pan.
- In a small bowl, mix semolina, flour, turmeric and baking powder. Set aside.
- In a large bowl, stir milk and sugar until sugar is dissolved. Add flour mixture and oil and beat with an electric beater at medium speed for 5 minutes. This step is essential, do not use any shortcuts.
- Pour into a prepared 9 inch round pan. Sprinkle top with pine nuts. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until wooden pick inserted in center comes out dry.
Nutrition Facts : Calories 187.7 calories, Carbohydrate 24.1 g, Cholesterol 1.6 mg, Fat 10 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 1.5 g, Sodium 69.5 mg, Sugar 19.7 g
SFOOF SEMOLINA AND TURMERIC CAKE
This cake has density to it, it can be served vegan by substituting extra virgin olive oil for butter and water for milk, it will taste just as good. Traditionally its cut in small squares and each square has a pine nut or blanched almond, I've served it with toasted sesame seeds when I wanted Sfoof and was out of pine nuts and almonds. You can omit the anise, however the flavor adds a little sweetness and takes it to another level. I absolutely love this cake and I hope you will too! Sfoof is great served with tea or coffee for breakfast.
Provided by Gypsy Queen Cuisine
Categories Breakfast
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F, grease a deep rectangular pan 81/4 x121/4 x2 inches deep with a tablespoon of tahini.
- Mix the semolina, flour, baking powder, anise and turmeric in a bowl,.
- Add the olive oil or butter in small pieces and with your hands mix well until all well combined ( I use a cheese shredder for the butter instead of cutting them in small bits).
- In a separate bowl combine warm water or milk and sugar and stir until its dissolved.
- Add the syrup to the flour mixture and beat with a hand beater for 5 minutes.
- Pour into baking pan, sprinkle with sesame seeds, pine nuts or blanched almonds whichever you fancy!
- Bake for about 35 minutes or until the cake has risen and is cooked inside. Test with a toothpick and if it comes out dry the cake is done. Remove from the oven and allow to cool, then cut into diamonds or squares and serve at room temperature This cake will keep for a week if its stored in a sealed container in a cool place.
Nutrition Facts : Calories 317, Fat 8.7, SaturatedFat 4.8, Cholesterol 19.1, Sodium 99.6, Carbohydrate 54.5, Fiber 1.7, Sugar 18.9, Protein 5.5
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