🇱🇧 Lebanon · Dessert
Sfouf (Turmeric Cake)
By eatmundo · July 12, 2026
A classic Lebanese semolina cake known for its stunning golden yellow hue derived from turmeric. It is a light, egg-free vegan delight often enjoyed with afternoon coffee.
Ingredients
check them off as you prepareHow 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 semolina, 100g flour, 1 tbsp turmeric, and 1 tbsp ground anise.
- 3
Add 250ml milk and 150ml vegetable oil, stirring until the batter is smooth and lump-free.
- 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
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 approximately 35 to 40 minutes, ensuring the oven is fully preheated for an even rise.
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