Description
Easy and delicious egg-free turmeric cake from Lebanon
Ingredients
- 3 cups All-purpose flour
- 1 cup Soft semolina flour (Ultra-fine or pasta)
- 2 cups Granulated white sugar
- 1 tablespoon Baking powder
- 1 tablespoon Yellow turmeric spice
- 4 tablespoons Powdered milk
- 2 1/4 cups Water (at room temperature)
- 1 cup Canola Oil
- Toppings: Crushed Pistachios, Crushed Walnuts, Pine nuts, Raisins (optional)
Instructions
- Preheat oven to 350 degrees
- Butter (or use cooking spray on) a 9x13 pan well and add the batter.
- Place dry ingredients in a bowl and mix well with a whisk.
- Add wet ingredients on top of the dry ingredients in the bowl and mix well.
- Place the crushed nuts and pine nuts/ raisins (or topping of your choice) on top of the batter. Carefully place in rows that account for either the diamond or rectangular pieces you plan to cut.
- Put in the oven for 50 min. at 350 deg F or until a fork comes out clean. The top will quickly get to a medium golden brown, thanks to the color of the turmeric powder. That makes it easy to undercook this cake, so check carefully for doneness.
Notes
- Make sure you listen to Amale's story Habibi, What’s Cooking? Sfouf! on The Storied Recipe podcast while you make this recipe!
- Note: In this recipe, you can mix as much as you want because it doesn't include eggs.
- To veganize this Lebanese Sfouf recipe, simply omit the milk powder and substitute the water with a plant-based milk of your choice.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Baking, Cake
- Cuisine: Lebanese
Nutrition
- Calories: 236
- Sugar: 17
- Sodium: 59
- Fat: 10
- Saturated Fat: 1
- Carbohydrates: 34
- Fiber: 1
- Protein: 3
- Cholesterol: 1