SFOOF SEMOLINA AND TURMERIC CAKE
This cake has density to it, it can be served vegan by substituting extra virgin olive oil for butter and water for milk, it will taste just as good. Traditionally its cut in small squares and each square has a pine nut or blanched almond, I've served it with toasted sesame seeds when I wanted Sfoof and was out of pine nuts and almonds. You can omit the anise, however the flavor adds a little sweetness and takes it to another level. I absolutely love this cake and I hope you will too! Sfoof is great served with tea or coffee for breakfast.
Provided by Gypsy Queen Cuisine
Categories Breakfast
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F, grease a deep rectangular pan 81/4 x121/4 x2 inches deep with a tablespoon of tahini.
- Mix the semolina, flour, baking powder, anise and turmeric in a bowl,.
- Add the olive oil or butter in small pieces and with your hands mix well until all well combined ( I use a cheese shredder for the butter instead of cutting them in small bits).
- In a separate bowl combine warm water or milk and sugar and stir until its dissolved.
- Add the syrup to the flour mixture and beat with a hand beater for 5 minutes.
- Pour into baking pan, sprinkle with sesame seeds, pine nuts or blanched almonds whichever you fancy!
- Bake for about 35 minutes or until the cake has risen and is cooked inside. Test with a toothpick and if it comes out dry the cake is done. Remove from the oven and allow to cool, then cut into diamonds or squares and serve at room temperature This cake will keep for a week if its stored in a sealed container in a cool place.
Nutrition Facts : Calories 317, Fat 8.7, SaturatedFat 4.8, Cholesterol 19.1, Sodium 99.6, Carbohydrate 54.5, Fiber 1.7, Sugar 18.9, Protein 5.5
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Saif Mollah
[email protected]This is my new favorite cake recipe! It's so easy to make and it always turns out perfectly.
Santiago Martinez
[email protected]Overall, I thought this was a good recipe. The cake was moist and flavorful. I would definitely make it again.
Tashieka Stephenson-Allison
[email protected]The cake was a bit difficult to get out of the pan. I think I would grease the pan more next time.
Skmd hamim
[email protected]I found the flavor of the cake to be a bit bland. I think I would add more spices next time.
R&H Builder's Developer's & Real Estate Marketing
[email protected]The cake was a bit too dry for my taste. I think I would add more liquid next time.
Wahab Yousuf
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved the unique flavor and texture.
Waseem Baloch
[email protected]This cake is a great way to use up leftover semolina. It's also a good option for people who are looking for a gluten-free dessert.
Michael Molato
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was so delicious that I ate two slices in one sitting!
tseegii terbish
[email protected]This cake is a must-try for anyone who loves semolina and turmeric. It's moist, flavorful, and has a beautiful golden color.
MDJuwel MDJuwel
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The cake turned out perfectly and was so flavorful. I loved the combination of semolina and turmeric.
Sanjib Bhujel
[email protected]This cake was a delightful surprise! The semolina and turmeric gave it a unique flavor and texture that I had never experienced before. I would definitely recommend this recipe to anyone looking for something different and delicious.