Sfouf Lebanese Turmeric Cake Recipes
SFOUF (LEBANESE TURMERIC CAKE)
This Lebanese cake flavored with anise seeds was one of my favorite treats growing up. It's a beautiful bright yellow thanks to turmeric powder. My grandmother shared her recipe with me so I can finally make it for myself!
Provided by LauraF
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 50m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan with tahini.
- Combine boiling water and anise seeds in a glass measuring cup; let steep, about 5 minutes. Strain into a bowl; stir in sugar until dissolved. Discard anise seeds.
- Mix flour, turmeric, baking powder, and anise seed powder together in a bowl. Make a well in the center; mix in oil and butter. Stir in sweetened anise water until batter is the consistency of thick yogurt.
- Pour batter into the prepared baking pan. Score top into diamond shapes with the tip of a knife; place 1 pine nut in the center of each diamond.
- Bake in the preheated oven until top is lightly browned, about 30 minutes.
Nutrition Facts : Calories 283.3 calories, Carbohydrate 37.5 g, Cholesterol 15.3 mg, Fat 13.9 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 4.9 g, Sodium 48.9 mg, Sugar 18.8 g
LEBANESE SFOUF CAKE
Steps:
- Preheat oven to 350 degrees
- Prepare your 9x7 baking dish by coating with tahini. This will prevent the cake from sticking.
- Combine all your dry ingredients in a large bowl and whisk to combine.
- Add in your milk, oil and orange blossom water and mix with a spatula until no dry streaks remain.
- Pour your batter into prepared baking dish.
- Top your batter with your blanched almonds or pine nuts into straight rows across and vertically.
- Bake for 50-60 minutes, until a tester comes out clean.
- Cool, slice and enjoy warm. Best to warm after the first day. Can be stored in a sealed container for several days to enjoy.
SFOUF MINI CAKES (VEGAN)
Individual servings of the classic Lebanese Turmeric cake known as Sfouf, made with a dairy-less twist! This vegan version is almost indistinguishable from the original recipe.
Provided by Iman
Categories Dessert
Time 27m
Number Of Ingredients 8
Steps:
- Begin by lining a cupcake tin with 12 cupcake liners. Spray the liners with nonstick spray to prevent sticking. Preheat the oven to 375F.
- In a large mixing bowl, combine the flour, fine semolina, sugar, turmeric and baking powder and mix well using a whisk.
- Add the oil and water (or non-dairy milk) and whisk well until fully combined.
- Divide the batter between the 12 cupcake cups evenly.
- Sprinkle the almonds (or pine nuts) on top the batter and place in the oven to bake for 20-22 min until light golden on top.
- Mini cakes stay fresh at room temperature in a container for up to 7 days.
Nutrition Facts : Calories 297 kcal, Carbohydrate 40 g, Protein 3 g, Fat 15 g, SaturatedFat 11 g, Sodium 67 mg, Fiber 1 g, Sugar 22 g, UnsaturatedFat 3 g, ServingSize 1 serving
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SFOUF - SIMPLY LEBANESE
From simplyleb.com
4.3/5 (30)Category Breakfast, DessertCuisine LebaneseTotal Time 45 mins
- Preheat the oven to 375F. Spread 1 tablespoon of tahini paste in an 8x10 rectangle baking pan or a round 8x8. ** You can use cooking spray or butter instead of tahini.
- In a large bowl, add the flour, fine semolina, course semolina, baking powder, turmeric and sugar and mix well using a whisk.
- Pour the mixture into the baking dish and top with the pine nuts or almonds. Bake for 35-40 minutes. Broil for an additional 2-4 minutes for a beautiful caramel colored top.
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- In a large bowl, mix all the wet ingredients: canola oil, almond milk and cane sugar. Make sure the sugar is completely dissolved in the mixture.
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- In a large bowl combine the dry ingredients. Start off with sifting the flour and then add in the semolina, sugar, baking powder, yeast and turmeric. Mix together until everything is well combined.
- Create a small well in the dry ingredients to add in the wet ingredients. Add in the milk, water, oil, vanilla and blossom water. Gently mix everything thoroughly until there are no clumps.
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- Combine the semolina, salt and sugar in a large mixing bowl. Sieve the flour, turmeric, and baking powder. Mix everything together well.
- Add the milk, orange blossom and water. Fold together gently then add the oil and keep folding until well combined. Be patient as this will take a few minutes but it will come together soon
- Brush a large cake tin (approx 30 x 35 cm) with tahini. Pour in the cake batter and add the peeled almonds or pine nuts where you imagine the middle of the slice would be
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- Mix the wet ingredients (canola oil, milk and cane sugar) in another small bowl until the sugar is completely dissolved in the mixture.
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- In a bowl, mix all the dry ingredients together. Then add in all the wet ingredients and continue mixing until you obtain a nice smooth yellow cake batter. If dough is too thick, you can add 1/4 cup of water.
- Coat a 1/2 sheet pan sized pan with tahini paste and pour in the batter into the baking pan. Let it rest for 10 minutes and then spread the pine nuts on top.
- Bake in a preheated 350 degree oven for 30 minutes or until golden in color. If the batter is cooked and the top is not brown, turn on the broiler and keep a close eye on it until it's golden then remove from oven and let it cool on room temperature before cutting.
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