Name: Sfouf, Lebanese Curcuma Cake
Prep time: 15 min
Cook time: 40 min
Yield: Serves 12 to 14
Cuisine: Lebanese
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)

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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

Grease two 9" Baking pan with the Tahini Sesame Cream or Oil
Mix first 5 ingredients in a large bowl with the pinch of Salt.
Add Oil and Milk and mix all the ingredient till homogenous batter
Pour the Batter in the prepared pan
Decorate the cake with the pinenuts or Almonds
Bake it at 350 degrees for 30 to 40 minutes.
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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Rita Elvins
Imane
Mada Jaafar
Mirella

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9 Reviews

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?