Sfouf (Turmeric Cake)
Yumna Jawad, the blogger and entrepreneur behind Feel Good Foodie, includes this not-too-sweet cake as the dessert course of her Ramadan menu. Sfouf is an Arabic word that means “lines,” she explains, a reference to the way the cake is cut into lines. Easy to prepare, it includes semolina, canola oil and turmeric, which tints the batter a rich yellow color. Instead of greasing the cake pan with oil, Yumna coats it with tahini; the sesame paste brings richness and a nutty flavor to the dessert. Pine nuts or almonds sprinkled on top add crunch.
You can find semolina and tahini in Middle Eastern markets, natural foods stores or large supermarkets, often located with other Middle Eastern ingredients.
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Ingredients:
- 1 to 2 Tbs. tahini or oil for greasing the pan
- 1 1/2 cups (8.6 oz./245 g) coarse or fine semolina, or a mixture of both
- 1/2 cup (2 1/4 oz./60 g) all-purpose flour
- 1 Tbs. turmeric
- 1 1/2 tsp. baking powder
- 1/2 cup (4 fl. oz./125 ml) canola oil or other neutral oil
- 1 cup (8 fl. oz./250 ml) milk
- 1 cup (7 oz./198 g) cane sugar
- Handful of pine nuts or almonds
Directions:
Preheat an oven to 375°F (190°C). Grease a 9-inch (23-cm) square baking pan with the tahini or oil.
In a large bowl, mix together the semolina, flour, turmeric and baking powder.
In a medium bowl, mix together the canola oil, milk and cane sugar until the sugar is completely dissolved.
Add the canola oil mixture to the semolina mixture and mix until the batter is smooth and bright yellow. Pour the batter into the prepared pan and sprinkle the pine nuts all over.
Bake until the pine nuts are golden, 30 to 35 minutes. Transfer the pan to a wire rack and let cool. Cut the cake into 16 squares or diamond shapes. Store any leftover cake in an airtight container at room temperature for up to 7 days or in the refrigerator for up to 10 days. Serves 16.
Recipe courtesy of Yumna Jawad, cookbook author and founder of Feel Good Foodie
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