Lebanese Sfouf Turmeric Cake with Pine Nuts
A vibrant, golden-yellow semolina cake infused with warm turmeric and aromatic anise, topped with crunchy pine nuts. This traditional Lebanese dessert is delightfully moist, subtly sweet, and perfect for tea time or special occasions.
Ingredients
Ingredients
- 1.5 cups fine semolina for texture
- 1 cup all-purpose flour
- 1.5 tsp ground turmeric for color and flavor
- 1 tsp ground anise or anise seed
- 1 tsp baking powder
- 0.5 tsp salt
- 1 cup sugar granulated
- 0.75 cup plain yogurt room temperature
- 0.5 cup vegetable oil or neutral oil
- 0.5 cup whole milk room temperature
- 0.25 cup pine nuts for topping
- 1 tbsp rose water optional, for aroma
Notes
Storage: Keep covered at room temperature for up to 3 days or refrigerate for up to 5 days. Make-ahead: Bake the cake a day in advance; it tastes even better the next day as the flavors meld. Variations: Substitute rose water with orange blossom water or omit for a simpler flavor. For a dairy-free version, use almond milk and a plant-based yogurt. Serve with a drizzle of honey or a dusting of powdered sugar for extra sweetness.