Sfouf (Lebanese turmeric semolina cake)
A golden, tender Lebanese cake coloured with turmeric and scented with aniseed, made with no eggs or dairy.
- Time55 min
- LevelEasy
- Costabout £0.27 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Brush the base and sides of a 23cm square tin with the tahini, then line the base with baking paper.
- 2
Mix the semolina, flour, sugar, baking powder, turmeric and aniseed in a large bowl.
- 3
Pour in the oil and oat milk and stir until smooth. The batter will be thick but pourable, like a thick cake batter.
- 4
Scrape into the tin, level the top and scatter with the pine nuts.
- 5
Bake for 30 to 35 minutes, until golden, risen and a skewer comes out clean.
33 min 20 s - 6
Leave in the tin for 10 minutes, then cut into diamonds or squares. Lovely warm or cold with tea or coffee.
10 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
