Milk/Cream

Sfouf, Lebanese Curcuma Cake

by:
October 18, 2012
2 Ratings
Photo by Google Image
Author Notes

A moist cake without egg and very delicious. —Imane

  • Prep time 15 minutes
  • Cook time 40 minutes
  • Serves 12 to 14
Ingredients
  • 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
Directions
  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

See what other Food52ers are saying.

  • Rita Elvins
    Rita Elvins
  • Imane
    Imane
  • Flora
    Flora
  • Mada Jaafar
    Mada Jaafar

10 Reviews

Flora March 31, 2020
Really loved this recipe. I used 1.5 cups of sugar and it was enough for me. Thank you, I now look forward to breakfast :)
 
Rita E. March 27, 2019
Honestly it came out perfectly. Just like I remember. Thank you for this recipe. My mom eyeballs every recipe and I just wanted Exact measurements. Thank you for taking the time to share with us!
 
Mada J. February 19, 2018
is that 350 celsius or fahrenheit ?
 
Author Comment
Imane August 6, 2018
350 Fahrenheit
 
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
 
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.
So if you could give me the measurements in grams that would be great.
thank you!!
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?