Golden Sfouf Cake: A Sweet Slice of Lebanese Comfort

There’s something incredibly nostalgic about a warm slice of sfouf. This sunshine-colored Lebanese turmeric cake has a soft, tender crumb, a gentle sweetness, and a warm aroma that fills the whole kitchen. It’s one of those bakes that feels effortless yet always leaves people saying, “Wait, what is this? It’s delicious!”

Sfouf is perfect for anyone who wants a no-mixer, no-stress cake that still looks and tastes special. Whether you’re hosting friends, making an afternoon treat with coffee, or introducing Middle Eastern flavors to your kitchen, this recipe is approachable, cozy, and beautifully golden.

Why You’ll Love This Sfouf

• Flavor: Mildly sweet with notes of turmeric and anise, plus a toasty sesame topping.
• Texture: Soft, tender, slightly crumbly, with a gorgeous yellow hue.
• Time: About 10 minutes to mix, 30 minutes to bake.
• Difficulty: Beginner-friendly—truly one-bowl simple.
• Special Factor: Sfouf keeps its moisture well and tastes even better the next day.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup semolina
• 1 cup granulated sugar
• 1 cup whole milk (or substitute options below)
• 3/4 cup neutral oil (vegetable or canola)
• 1 tbsp turmeric
• 1 tsp baking powder
• 1 tsp anise seeds or 1/2 tsp anise extract
• Pinch of salt
• 2 tbsp sesame seeds (for topping)
• Optional: blanched almonds or pine nuts for garnish

Step-by-Step Instructions

1. Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan or line it with parchment.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, semolina, sugar, turmeric, baking powder, anise, and salt until well blended.
3. Add the wet ingredients: Pour in the milk and oil, stirring until the batter is smooth. It should be thick but pourable.
4. Transfer to the pan: Spread the batter evenly and tap the pan lightly to release any air bubbles.
5. Add the toppings: Sprinkle sesame seeds across the surface. Add almonds or pine nuts if using.
6. Bake: Place the pan in the oven for about 25–30 minutes, or until the top looks set and a toothpick inserted in the center comes out clean.
7. Cool and slice: Let the cake cool completely before cutting into squares or diamonds.

Helpful Baking Tips

• Use fresh turmeric for the brightest color and best flavor.
• Don’t skip the sesame seeds—they add a fragrant, nutty finish.
• If using nuts on top, space them out so each square gets one.
• Let the sfouf cool before slicing to prevent crumbling.
• If you prefer a firmer texture, add 2 extra tablespoons of semolina.

Ingredient Substitutions & Dietary Options

• Milk: Use almond milk or oat milk for dairy-free.
• Sugar: Swap with coconut sugar for a deeper, caramel-like sweetness (color will darken slightly).
• Oil: Any neutral oil works—avoid olive oil as its flavor is too strong.
• Gluten-free: Use a gluten-free flour blend in place of all-purpose flour; semolina isn’t gluten-free, so sub with fine cornmeal.
• Nut-free: Keep toppings simple with sesame seeds only.

Common Mistakes to Avoid

• Overbaking: Sfouf dries out quickly if baked too long. Check it early.
• Not mixing dry ingredients well: Turmeric can clump—whisk thoroughly.
• Using too little fat: The oil is key for the cake’s soft crumb.
• Cutting too soon: Warm sfouf tends to crumble; cooling helps it set.

Serving Suggestions

Sfouf is wonderfully versatile. You can:

• Serve it with hot tea, Arabic coffee, or a latte.
• Dust lightly with powdered sugar for a pretty finish.
• Dress it up with a dollop of whipped cream.
• Pair it with fresh berries for a colorful contrast.

It’s equally fitting for brunch spreads, potlucks, or a cozy evening treat.

Storage & Reheating Tips

• Room temperature: Store in an airtight container for 4–5 days.
• Freezer: Wrap slices individually and freeze for up to 2 months.
• Reheating: Warm a slice in the microwave for 10–12 seconds to refresh its tenderness.

Frequently Asked Questions

Is sfouf supposed to be very yellow? Yes! Turmeric gives it its signature golden glow. The color may vary slightly depending on the brand of turmeric.

Can I reduce the sugar? Absolutely—sfouf is naturally mildly sweet, so reducing by up to 1/4 cup works well.

Can I make this in a smaller pan? Yes. A 9×9-inch pan will yield a thicker cake; just add 5–8 minutes to the baking time.

What if I don’t like anise? You can omit it entirely or replace it with vanilla.

Final Thoughts

Sfouf is one of those recipes you make once and instantly add to your personal rotation. It’s vibrant, comforting, and so easy that it practically becomes a pantry go-to. If you love simple cakes with personality, this one will win you over every time.

Quick Summary

A golden Lebanese turmeric cake made with semolina, flour, warm spices, and a hint of anise. Soft, tender, lightly sweet, and easy enough for beginners.

If you make this recipe, feel free to snap a picture and share it on Pinterest or your favorite social platform—I’d love to see your sfouf!