Description
Easy and delicious egg-free turmeric cake from Lebanon
Ingredients
Units
Scale
- 3 cups all-purpose flour
- 1 cup soft semolina flour (ultra-fine or pasta flour)
- 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
Cue Up The Episode!
Make sure you listen to Amale's story Habibi, What’s Cooking? Sfouf! on The Storied Recipe podcast while you make this recipe!
Make The Recipe
- Preheat oven to 350°F / 175°C.
- Coat a 9x13-inch pan with butter (or cooking spray) and add the batter.
- Place the dry ingredients in a bowl and whisk until well incorporated.
- 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.
- Bake in the oven for 50 minutes at 350°F / 167.6°C 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
- 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.
- Make sure you listen to Amale's story Habibi, What’s Cooking? Sfouf! on The Storied Recipe podcast while you make this recipe!
- 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