Recipe - Sfouf

Sfouf

Over to the Middle East for dessert and Lebanese Turmeric Cake, Sfouf.

Recipe courtesy of Chef Maya at MYSK Catering.

Ingredients:

1 cup fine semolina 2 cups flour 2 teaspoon baking powder Pinch of salt 1 ½ cups sugar 1 ½ teaspoon turmeric powder 4 tablespoons powdered milk 2 cups water 1 cup vegetable oil Slivered Almonds, sesame seeds or pine nuts for topping 2-3 tablespoons of Tahini

Method:

Pre heat the oven to 180C Combine the semolina, salt and sugar in a large mixing bowl. Sieve the flour, milk, turmeric, and baking powder. Mix everything together well. Add the oil and water. Fold together gently then keep folding until well combined. Be patient as this will take some time. Brush a large cake tin (approx 30 x 35 cm) with tahini. Pour in the cake batter and add the slivered almonds, sesame seeds or pine nuts where you imagine the middle of the slice would be. Leave to stand for half an hour or so, then bake for around 25 minutes. Once cooled, slice the cake and store in an airtight container for up to 3 days.