Sfouf (Lebanese Turmeric Semolina Cake)

Ingredients

Contains gluten, sesame, tree-nut. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking pan lightly with oil or line it with parchment.

2. 2

   Put the pine nuts in a small dry skillet over medium heat and toast, stirring constantly, until fragrant and just golden.

   Watch closely; they burn quickly.

   3 min
3. 3

   In a large bowl, whisk together the semolina, sugar, baking powder, turmeric, ground anise, and salt until evenly combined.

4. 4

   In a separate bowl or large measuring cup, combine the orange juice, oil, and orange blossom water (if using).

5. 5

   Pour the wet mixture into the dry ingredients and stir with a spatula or wooden spoon until the batter is smooth and evenly moistened.

   Batter will be pourable but thicker than a pancake batter—adjust with a tablespoon of orange juice if it seems too stiff.

6. 6

   Pour the batter into the prepared pan and smooth the top with an offset spatula or back of a spoon.

7. 7

   Score the top into 12 diamond or square pieces (cutting almost to the bottom) so it’s easy to serve after baking.

   Use a sharp knife or the back of a spoon to draw lines; scoring now prevents the cake from cracking later.

8. 8

   Scatter the toasted pine nuts over the surface, then sprinkle the sesame seeds evenly across the top.

9. 9

   Bake until the top is set and a toothpick inserted in the center comes out clean, about 30–35 minutes.

   If the top browns too fast, tent loosely with foil for the last 10 minutes.

   35 min
10. 10

    Remove from the oven and let the cake cool in the pan until warm, about 20 minutes, then run a knife along the scored lines and cut fully into the 12 pieces.

    20 min
11. 11

    Transfer pieces to a wire rack to cool completely or serve warm with coffee or tea.