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Lebanon · Dessert

Sfouf (Turmeric Cake)

45 min
390 kcal
16 servings

By eatmundo · July 12, 2026

Sfouf (Turmeric Cake)🇱🇧AI-generated image

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Dishes from other countries' kitchens, made from the same core ingredients as Sfouf (Turmeric Cake). The percentage is the share of ingredients the two recipes have in common.

Same technique: Cake59 recipes from 15 countries

A classic Lebanese semolina cake known for its stunning golden yellow hue derived from turmeric. It is a light, egg-free delight often enjoyed with afternoon coffee.

According to eatmundo's ingredient comparison, the closest dish to Sfouf from another cuisine is Harsha (Morocco): the two share 57% of their ingredients.

Ingredients

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16 servings

How to Make It

  • 1

    Preheat your oven to 180°C and grease a 25cm square baking pan with a little tahini to prevent sticking.

  • 2

    In a large bowl, whisk together 500g fine semolina, 100g flour, 300g sugar, 1 tbsp turmeric, 1 tbsp ground anise, and 1 tbsp baking powder.

  • 3

    Add 500ml milk and 250ml vegetable oil and stir gently until just combined into a smooth, pourable batter with no dry lumps; do not overmix.

  • 4

    Pour the batter into your prepared pan and level the surface with a spatula.

  • 5

    Carefully mark the surface with a knife into small squares or diamond shapes without cutting all the way through.

  • 6

    Press one blanched almond into the center of each marked portion for decoration.

  • 7

    Bake for 35 minutes until the edges are firm and a skewer comes out clean.

  • 8

    Let the cake cool completely in the pan before cutting fully along your previously marked lines.

Frequently Asked Questions

What is Sfouf?

Sfouf is a Lebanese semolina cake flavored with turmeric. It is typically prepared with sugar, milk, and vegetable oil, topped with almonds, and commonly served as a dessert during afternoon tea or special occasions.

Can I substitute fine semolina with coarse semolina?

It is best to use fine semolina, as coarse semolina will result in a gritty texture that detracts from the traditional light crumb of the cake.

How do I know when the Sfouf is fully cooked?

The cake is done when a toothpick inserted into the center comes out clean and the top develops a firm, golden-yellow crust.

Why did my cake turn out dense instead of fluffy?

This usually happens if the batter is overmixed; gently stir until just combined to ensure the semolina absorbs the liquids without developing too much gluten.

At what temperature should I bake the Sfouf?

Bake the cake at 180°C (350°F) for 35 minutes, ensuring the oven is fully preheated for an even rise.

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