Sfouf is a traditional Lebanese semolina cake known for its vibrant golden color and unique texture. Infused with turmeric, this simple yet flavorful dessert is a staple at Middle Eastern gatherings.
Its name means “rows” in Arabic, referring to the diamond-shaped cuts typically made before serving.
This recipe brings the warm, nutty flavors of Lebanon to your kitchen, offering a taste of Mediterranean tradition in every bite.
RECIPE
Equipment
- 26cm cake tin
Ingredients
- 150 g flour
- 300 g fine semolina
- 1 tsp baking powder
- 1/2 1tbsp turmeric
- 1/4 tsp salt
- 90 g neutral oil
- 275 g milk
- 200 g sugar
- tahini (any fat will do)
Instructions
- Preheat oven to 180°C (350°F) and place a baking tray on the middle rack.
- In a large bowl, whisk together flour, semolina, baking powder, salt, and turmeric until well combined.
- Drizzle in oil and mix thoroughly to distribute evenly throughout the dry ingredients.
- In a separate bowl, whisk milk and sugar until sugar dissolves completely.
- Gradually add the milk mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Gently tap the bowl on the counter to release any air bubbles in the batter.
- Once the oven is preheated, pour the batter into a greased cake tin.
- Bake for 25-35 minutes, depending on your cake tin size and oven characteristics.
- At the 25-minute mark, begin testing for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready.
- Remove from oven and allow to cool in the tin for 20 minutes before slicing and serving.
Notes
Optionals
- Add star anise to the dry mixture.
- Coat the cake with “ater” (mixture of sugar and water with a squeeze of lemon and rose water).
- Decorate with pine nuts or walnuts.
- Change the ratio of flour to semolina (check recipe development).
Tips
- Do not overmix the batter.
- Baking duration will heavily depend on the cake tin that you use and the oven that you have.
- Use grams – don’t convert the given quantities to cups, otherwise the recipe will fail.
Video
RECIPE
DEVELOPMENT
I learned two key lessons from developing this recipe:
First, your cake tin and oven significantly impact the cake’s quality.
Second, the semolina to flour ratio is flexible and can be adjusted to personal preference.
Cake Tin & Oven
Different cake tins and ovens transfer heat differently, and cake tin size affects the thickness of the cake. These factors mainly influence baking time. Use the toothpick test to check if the cake is done. This simple recipe is great for beginners to learn about baking variables.
Semolina/Flour Ratio
This recipe uses 66% semolina and 33% flour. However, other ratios exist, such as 50/50, 25/75, or even 100% of either ingredient. Start with the 66/33 ratio, then adjust to your liking. More semolina creates a crumblier texture, while more flour results in a cakier texture.
Optional Ingredients
Star Anise is often used but not included in this recipe.
Some recipes brush “Ater” (a middle eastern sugar syrup) on after baking; if using this, reduce sugar in the batter.
Nuts, traditionally pine nuts, are recommended for decoration.
Remember, you can customize this recipe to match your preferences and memories of the dish.
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