Sfouf (Turmeric Cake)

Sfouf (Turmeric Cake) is a light, fluffy Lebanese cake known for its vibrant yellow color and warm flavor. My recipe is eggless and butterless, it’s easy to make, and perfect with tea or coffee.

Sfouf Recipe

I love how this Lebanese cake is super simple yet AMAZING—it's not overly sweet, with a superb texture that’s light, fluffy, and perfectly crumbly.

I recommend serving it with a hot cup of White Chocolate Latte or Oat Milk Hot Chocolate.

You'll Need

Let's talk about the ingredients you need to make Sfouf:

Semolina. Instead of using only flour, this cake calls for fine semolina to a bit of crumbly texture.

All-purpose Flour. It is an excellent flour for baking; however, you may use cake flour instead, and it works well too.

White Sugar. 

Vegetable Oil. It helps give the cake a light and fluffy texture.

Turmeric: It is what gives this cake its beautiful yellow color and distinctive flavor. I use just 1 teaspoon, which adds warmth without overpowering the cake.

Baking Powder. It makes the cake rise.

Milk. I use whole milk.

Tip: This is an eggless and butterless recipe; hence it is an almost vegan dish if milk was not among the ingredients. However, you may change the milk into plant-based milk such as soy milk and almond milk. That way, the cake you will be making is totally vegan.

Tahini. Grease your pan with Tahini; this is the traditional Lebanese way of preparing for the turmeric cake. However, you may use butter instead.

Pine Nuts. To sprinkle on top of your cake.

“See the recipe card for full information on ingredients and quantities.”

How To Make Sfouf Recipe (Turmeric Cake)?

Before beginning, preheat the oven to 180 C / 380 F and grease a 20 cm baking pan with tahini or butter.

One: In a mixing bowl, mix together milk, water, sugar and oil until the sugar dissolves completely.

Two: Stir in flour, semolina, baking powder and turmeric until the batter is smooth.

Three: Pour the batter into the baking pan, and sprinkle the pine nuts on the top. Bake for 40-45 minutes.

Four: Let the cake cool down on a wire rack and cut the turmeric cake, and serve.

Top Tips!

• Measure your ingredients and strictly follow these measures. This is an easy recipe to make, but one simple mistake in the measurements of the ingredients and the outcome would definitely not be as good as what you may expect.
• Always make sure that you are only mixing the cake batter until the ingredients are thoroughly combined. Overmixing the batter results in a cake with a hard texture.
• I like the ratio of semolina to flour to be 3:2 because I like it on the crumbly side; however, you may make the ratio 1:1 if you like it a bit spongey.
• I store any leftovers in an airtight container. They will last around 4-5 days in the refrigerator.

More Cake Recipes

• 3-Ingredient Chocolate Cake
• Lazy Cake - No-Bake Chocolate Biscuit Cake
• Coffee Cake With Coffee Cream Frosting
• Peach Mango Pie

Easy Middle Eastern Desserts

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