Lebanese Turmeric Semolina Cake (Sfouf)
صفوف SfoufSay it: SFOOF
Sfouf is a beloved Lebanese cake made with semolina and turmeric that gives it a distinctive golden-yellow color. Traditionally enjoyed during holidays, family gatherings, and afternoon coffee in Lebanon, this simple cake is moist, lightly sweet, and fragrant with anise and turmeric. Pine nuts on top add a delicate crunch and nutty flavor. What makes sfouf special is its egg-free batter and the beautiful natural color from turmeric, making it a staple in Lebanese home baking.
Lebanese Turmeric Semolina Cake (Sfouf)
صفوف, Sfouf
Pronounced SFOOF
- Serves
- 8
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Level
- Easy
Also egg-free.
Allergens: contains gluten, milk, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
In a large bowl, whisk together the semolina, flour, sugar, baking powder, turmeric, anise seed, and salt until evenly combined.
Add the vegetable oil (or melted ghee) and milk. Stir vigorously for 2 minutes until the batter is smooth and thick with no lumps.
Pour the batter into the prepared pan and smooth the top with a spatula.
Evenly scatter the pine nuts over the surface, gently pressing them in so they adhere.
Bake for 30–35 minutes until the cake is golden around the edges, firm to the touch, and a toothpick inserted in the center comes out clean.
Remove from the oven and let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Cut into squares or diamond shapes before serving at room temperature.
Regional variants
Some Lebanese families add a pinch of ground nutmeg or replace part of the milk with orange-blossom water for a floral note. In modern versions, almonds or a mix of nuts may replace the pine nuts.
Cook's notes
- For the brightest color, use fresh, high-quality turmeric powder.
- Pine nuts can be lightly toasted beforehand for deeper flavor, but watch them closely as they burn easily.
- The cake tastes even better the next day after the flavors have had time to meld.
Serve with
Hot Lebanese coffee, mint tea, or a glass of cold milk.
Make ahead and storage
Sfouf keeps well in an airtight container at room temperature for up to 4 days. It can also be frozen for up to 1 month; thaw at room temperature before serving.
