SFOOF SEMOLINA AND TURMERIC CAKE
This cake has density to it, it can be served vegan by substituting extra virgin olive oil for butter and water for milk, it will taste just as good. Traditionally its cut in small squares and each square has a pine nut or blanched almond, I've served it with toasted sesame seeds when I wanted Sfoof and was out of pine nuts and almonds. You can omit the anise, however the flavor adds a little sweetness and takes it to another level. I absolutely love this cake and I hope you will too! Sfoof is great served with tea or coffee for breakfast.
Provided by Gypsy Queen Cuisine
Categories Breakfast
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F, grease a deep rectangular pan 81/4 x121/4 x2 inches deep with a tablespoon of tahini.
- Mix the semolina, flour, baking powder, anise and turmeric in a bowl,.
- Add the olive oil or butter in small pieces and with your hands mix well until all well combined ( I use a cheese shredder for the butter instead of cutting them in small bits).
- In a separate bowl combine warm water or milk and sugar and stir until its dissolved.
- Add the syrup to the flour mixture and beat with a hand beater for 5 minutes.
- Pour into baking pan, sprinkle with sesame seeds, pine nuts or blanched almonds whichever you fancy!
- Bake for about 35 minutes or until the cake has risen and is cooked inside. Test with a toothpick and if it comes out dry the cake is done. Remove from the oven and allow to cool, then cut into diamonds or squares and serve at room temperature This cake will keep for a week if its stored in a sealed container in a cool place.
Nutrition Facts : Calories 317, Fat 8.7, SaturatedFat 4.8, Cholesterol 19.1, Sodium 99.6, Carbohydrate 54.5, Fiber 1.7, Sugar 18.9, Protein 5.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
David Stone
[email protected]This cake is a must-try for any baker.
Rao m Bilal
[email protected]I can't wait to try this cake again soon.
Aj Webster
[email protected]This cake is a great way to impress your guests.
AlloNe BoY
[email protected]I would recommend this cake to anyone who loves semolina or turmeric.
Shariya Mh
[email protected]This cake is a good option for people with gluten sensitivities.
linda mostafa
[email protected]I'm not a big fan of semolina, but I really enjoyed this cake. The turmeric gave it a nice flavor.
MAREJ Hassan
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. It's a delicious and unique dessert.
Josemiguel_HD
[email protected]I love the golden color of this cake. It's perfect for a special occasion.
Shahev ali Shahev
[email protected]This cake is a great way to use up leftover semolina. It's also a good source of fiber and protein.
Shiv kumar Yadav
[email protected]I followed the recipe exactly, but my cake didn't turn out well. It was too dense and didn't have much flavor.
ThePandaOrb
[email protected]This cake was a disappointment. It was dry and tasteless.
Samie Benchoula
[email protected]I found the turmeric to be a bit overpowering. Next time, I would use less of it.
Glenda Ray
[email protected]This cake was a bit too dense for my taste, but the flavor was good.
Sardar Alyan hassan
[email protected]I was pleasantly surprised by how much I enjoyed this cake. The semolina gave it a unique texture and the turmeric added a subtle but delicious flavor.
Waqif Asad
[email protected]This cake was easy to make and turned out perfectly. I loved the combination of semolina and turmeric.
Isabel Samaha
[email protected]I've never had a semolina cake before, but this one was delicious! The turmeric gave it a beautiful golden color and a slightly peppery flavor.
Hamidu Mumuni
[email protected]This semolina and turmeric cake was a delight! The texture was moist and fluffy, and the flavors of semolina and turmeric were perfectly balanced. It was a hit with my family and friends.