The combination of turmeric and semolina flour gives this simple cake a beautiful sunny yellow hue and slightly nutty flavor. It is unusual in that it contains no eggs or butter, and if you’d like to make a vegan version, you need only substitute your favorite plant-based milk for the whole milk. Sfouf is often enjoyed as a dessert or snack alongside a cup of tea or coffee, particularly during festive occasions and family gatherings.
Recipe information
Total Time
45 minutes
Yield
6–8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Brush an 8" round baking pan with canola oil.
Step 2
In a medium bowl, sift together 1 cup fine semolina flour, 1 cup all-purpose flour, 1½ tsp. ground turmeric, 1½ tsp. baking powder, and ¼ tsp. kosher salt. In a large bowl, whisk together 1 cup sugar and ½ cup canola oil until smooth. Whisk in 1 cup whole milk until well blended. Add the flour mixture to the milk mixture and whisk just until blended. Transfer the batter to the prepared baking pan. Sprinkle the top with ¼ cup pine nuts, if using.
Step 3
Bake the cake until a toothpick inserted into the center comes out with just a few crumbs attached, 30–35 minutes. Let cool completely on a wire rack. Cut into squares or diamonds to serve.
Recipe notes
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