Sfouf Cake Recipe

Square of sfouf cake on a blue and white plate

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings: pieces

Calories: 273kcal

Author: Maureen Abood

This semolina and oil-based cake is moist, soft, and irresistable! Cut your pieces as small (for cake bites) or as large (cut in 16 rather than 24) as you like.

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Ingredients

1 tablespoon tahini
3 cups unbleached, all-purpose flour
1 cup semolina flour
2 1/2 cups granulated sugar
1 tablespoon baking powder
2 tablespoons turmeric powder
1 tablespoon ground anise seed
1/4 teaspoon fine sea salt
2 cups whole milk
1 cup neutral oil such as vegetable, canola or safflower
1 cup water
1/4 cup pine nuts

Instructions

Arrange an oven rack to the middle position and heat the oven to 350°F. Coat the bottom only of a 9x13x2-inch cake pan with the tahini.
In a large mixing bowl, whisk the all-purpose flour, semolina flour, sugar, baking powder, turmeric, anise seed, and salt.
Add the milk, oil, and water and whisk until the batter is smooth.
Pour the batter into the prepared baking pan and smooth out the top. Scatter the pine nuts evenly over the top of the batter.
Bake the cake for 34-36 minutes, or until golden brown and a pick inserted in the center comes out clean. Then, turn the broiler on a low setting and brown the top of the cake for about a minute or less, keeping a close eye on it so it doesn’t burn, until the top is deep golden.
Cool the cake completely, then cut into slices and serve.

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