Sfouf is a super flavorful and incredibly fluffy Lebanese cake known for its vibrant yellow color and earthy flavor. My recipe is eggless, butterless and SO easy to make!
Preheat the oven to 180C/375F. Grease a 20 cm baking pan with tahini or butter.
1 tablespoon tahini
In a mixing bowl, mix together milk, sugar and oil until the sugar dissolves completely.
½ cup vegetable oil, 1 cup milk, 1 cup granulated sugar
Stir in flour, semolina, baking powder and turmeric until the batter is smooth.
1 ½ cup semolina, ½ cup all-purpose flour, 1 ½ teaspoon baking powder, ½ tablespoon ground turmeric
Pour the batter into the baking pan, and sprinkle the pine nuts on the top.
⅓ cup pine nuts
Bake for 40-45 minutes.
Let the cake cool down on a wire rack and cut the turmeric cake, and serve.
Notes
I like the ratio of semolina to flour to be 3:1 because I like it on the crumbly side; however, you may make the ratio 1:1 if you like it a bit spongey.