We're Here for You

As always, but especially now during COVID-19, you can turn to us for your next pantry meal, food shopping tips, or to connect with our team and community.

Milk/Cream

Sfouf, Lebanese Curcuma Cake

by:
October 18, 2012
10 Reviews
Sfouf, Lebanese Curcuma Cake
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
Tools
Set a Timer
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
Tags:

See Reviews

See what other Food52ers are saying.

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

Popular on Food52