Sfouf, Lebanese Curcuma Cake

October 18, 2012

Author Notes: A moist cake without egg and very delicious.Imane

Serves: 12 to 14
Prep time: 15 min
Cook time: 40 min


  • 3 cups Fine semoulina
  • 1 cup All purpose flour
  • 2 cups Sugar
  • 2 teaspoons Curcuma powder
  • 2 1/2 teaspoons Baking powder
  • 1 cup Vegetable oil (Neutral Oil)
  • 1 1/2 cups Milk
  • 1 handful pine nuts or half almonds without skin
  • 1 pinch Salt
  • Tahini to grease the pan ( Can be replaced by Oil)
In This Recipe


  1. Grease two 9" Baking pan with the Tahini Sesame Cream or Oil
  2. Mix first 5 ingredients in a large bowl with the pinch of Salt.
  3. Add Oil and Milk and mix all the ingredient till homogenous batter
  4. Pour the Batter in the prepared pan
  5. Decorate the cake with the pinenuts or Almonds
  6. Bake it at 350 degrees for 30 to 40 minutes.
  7. Wait for the cake to cool down and cut into small lozenges. Enjoy with a cup of tea or coffee. Ideal as a snack or light dessert. Bon Appetit

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Reviews (8) Questions (0)

8 Reviews

Mada J. February 19, 2018
is that 350 celsius or fahrenheit ?
Author Comment
Imane August 6, 2018
350 Fahrenheit<br />
Mirella February 23, 2017
Yummy !!! I was actullay afraid from the amount of sugar but it turned out just right !! Did t add anything extra and it took 30 min baking . Amazing sfouf it reminded me of Lebanon and my childhood . Thanks for this recipe 👍👍👍👍👍
Author Comment
Imane August 6, 2018
most welcome<br />
Author Comment
Imane October 5, 2016
As an advice let the cake rest for 1/2hr. or 1 hour before baking and it will turn out a much smoother texture to tast.
Akaur October 5, 2016
how much is the measurement for a 'Cup' in proportion to the teaspoon? as i'd like to try the recipe first, with half amount of ingredients, to make sure it turns out right. <br />So if you could give me the measurements in grams that would be great.<br />thank you!!<br />A
Author Comment
Imane October 5, 2016
1 cup is 16 Tablespoons or 48 teaspoons
Kathy M. August 5, 2018
I have used this recipe several times. First, did I bake it to long, 2nd not long enough, did I forget an ingredient? My sfouf comes out so dry. I reduced time, but I had back luck. I gave the recipe to my niece who is Johnson Wales Culinary trained, and it was still dry. I am a 60 year old Lebanese woman and my sfouf comes out dry.Dryer than cornbread. How embarrassing. Any suggestions?