Sfouf - One bowl, One hour Lebanese Turmeric Cake

This Lebanese cake needs just one hour and one bowl. It’s subtly earthy, a bit nutty, and not too sweet. Crisp on the bottom and soft throughout, it’s called Sfouf. It s name derives from the Arabic word for ‘rows’ referencing the symmetry in how it's cut up and served. Our version comes together in a single mixing bowl, and the star of the show is turmeric. High-quality turmeric is what gives sfouf its signature golden hue and its distinctive flavour. Yahlu’s Sri Lankan Turmeric is especially vivid, thanks to its abundant Curcumin, the biologically active compound responsible for its therapeutic properties.

We have adapted this recipe to fit a 23.5cm (9-10 inch) round tin. By shifting the ratio of flour, coarse and fine semolina, we create a cake that rises higher and holds a lighter structure, while keeping the signature texture that defines a true Sfouf. We use ghee to further highlight the nuttiness of the cake, however oil is often used by both Muslims during Ramadan and Catholics during Lent to make Sfouf completely vegan.

Ingredients

• 1 tbsp (7.5g) Yahlu Turmeric Powder
• 1 cup (150g) All-Purpose Flour 
• ½ cup (85g) Coarse Semolina¹
• ½ cup (85g) Fine Semolina¹
• 1 cup (200g) Granulated Sugar
• 1 ½ tsp (7g) Baking Powder
• 1 cup (250ml) Whole Milk, warm²
• ½ cup (110g) Ghee, melted³
• Tahini, for greasing
• Pine Nuts and Pistachio, or other nuts of your choice

Instructions

1. Preheat oven to 190°C (375°F). Brush  round tin with the tahini. Be generous, this crust is the best part.
2. In a large mixing bowl, whisk together all the dry ingredients: flour, coarse semolina, fine semolina, sugar, turmeric, and baking powder. Whisk until the turmeric is evenly dispersed and turn a uniform yellow.
3. Pour in the warm milk and the melted ghee. Whisk gently until the batter is smooth and golden. 
   Tip: Because we are using coarse semolina, let the batter sit in the bowl for 5 minutes before pouring. This allows the harder grains to drink up the warm milk, softening them slightly before baking.
4. Pour the batter into the prepared tin, and tap it firmly on the counter to remove air bubbles. Sprinkle the nuts on the surface. Bake for 35 to 40 minutes.
5. The cake is ready when it feels firm to the touch in the centre and a toothpick comes out clean. Let it cool completely in the pan before slicing into wedges or diamonds.

Notes:

1. The coarse semolina flour proves the traditional sandy bite whilst fine semolina ensures a tender cohesive crumb. The recipe still works with only one type of semolina used (for the full 170g) with just a slight difference in texture. Coarse semolina requires few minutes resting time to allow the harder grains to soak in the liquid mixture, if substituting adjust resting time.
2. Milk must be warm to keep the ghee fluid.

3. Ghee can be substituted with oil for a vegan, Ramadan or Lent-friendly option