Levantine cuisine · Desserts & Sweets

Sfouf (Semolina Cake)

Golden semolina cake with turmeric and anise, baked on a bed of tahini, topped with pine nuts and cut into diamonds.

Ingredients · for 8 servings

• 250g fine semolina
• 150g flour
• 200g sugar
• 2 tsp turmeric
• 1 tsp ground anise
• 2 tsp baking powder
• 300ml milk
• 120ml oil
• 2 tbsp tahini
• 3 tbsp pine nuts

Instructions

1. Preheat the oven to 180°C and thinly coat a square 24cm baking pan with the tahini – this replaces butter and flour and gives the cake its signature sesame base.
2. Thoroughly mix semolina, flour, sugar, turmeric, ground anise, and baking powder until evenly yellow.
3. Add the milk and oil and stir only until a smooth, thick batter forms – don't overbeat, or the cake will turn tough.
4. Pour the batter into the pan, smooth it out, and scatter the pine nuts evenly over the top.
5. Bake for 45 min. until the surface is firm, the edges lightly browned, and a skewer inserted in the center comes out dry.
6. Let cool completely, cut into diamonds, and serve with tea – kept airtight, sfouf stays moist for several days.