Sfouf: an even turmeric crumb and a clean slice
Prepare a simple golden cake with attention to semolina, turmeric distribution and cooling.
Use turmeric with restraint
Turmeric gives sfouf its recognizable color, but more powder is not automatically better. Measure it carefully and mix it through the dry ingredients so the cake does not develop concentrated yellow pockets. Check that the turmeric is a plain spice rather than a seasoned blend. A clean bowl and whisk also prevent stray strong flavors from affecting this relatively simple cake.
Notice the grain size
Semolina contributes texture, so match the grind specified in your recipe. A bag intended for a different dish may absorb liquid differently. Whisk leavening evenly into the flour and semolina before combining the wet ingredients. Once the batter comes together, avoid prolonged beating. Scrape the corners of the mixing bowl to catch dry material without overworking the whole batch.
Prepare the pan before mixing
Grease or coat the pan as directed, including the corners. If tahini is used for the pan, stir the jar first so the paste and oil are combined. Spread the batter level and place nuts with the eventual portions in mind. Follow the recipe’s doneness checks rather than relying only on the deeply colored surface, which can hide changes during baking.
Cool before making neat squares
A warm cake may crumble when cut even if it is baked correctly. Let it settle and use a clean knife for straight portions. Serve with plain tea or coffee so the mild spice remains noticeable. On the market list, separate tahini paste from sweet sesame spreads, and keep a note of the semolina brand and grind if the first batch works well.
Related reading: Shortbread wedges: getting clean cuts and a tender crumb.
COOK IT AT HOME
Turmeric sfouf with almond topping
Sfouf is a simple turmeric-colored cake whose appeal lies in a tender, slightly grainy crumb and restrained sweetness. Mixing the wet and dry ingredients separately distributes the turmeric evenly without overworking the batter. This version uses tahini on the pan, which adds a light sesame note beneath the cake.
- Makes
- 12 squares
- Prep
- 15 minutes
- Cook
- 35 minutes
- Additional time
- Cool at least 45 minutes
A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.
Ingredients
- 200 g fine semolina
- 150 g all-purpose flour
- 180 g granulated sugar
- 2 teaspoons baking powder
- 1 tablespoon ground turmeric
- 1/4 teaspoon fine salt
- 250 ml milk
- 100 ml neutral oil
- 1 teaspoon vanilla extract
- 1 tablespoon tahini, for the pan
- 24 blanched almond halves
Step-by-step method
- Heat the oven to 350°F/175°C. Brush the base and sides of a 23 cm square baking pan with tahini, reaching the corners. Stir the tahini first if its oil has separated so the coating is even.
- Whisk semolina, flour, sugar, baking powder, turmeric and salt in a large bowl. Break up any turmeric clumps. In a second bowl, whisk milk, neutral oil and vanilla until combined.
- Pour the wet ingredients into the dry mixture and stir with a spatula until no dry pockets remain. Scrape along the bottom and sides, but stop once the batter is uniform. A thick, pourable batter is expected; do not beat it like a sponge cake.
- Spread the batter in the prepared pan and level the top. Arrange almond halves in a grid, two per intended square. Bake 30–35 minutes, checking from 28 minutes, until the top springs back lightly and a skewer inserted into the center comes out without wet batter.
- Let the cake cool in the pan for at least 45 minutes. Loosen the edges with a thin knife and cut into twelve squares, using the almond pattern as a guide. Wipe the knife between cuts for neat sides.
Helpful tips & substitutions
- Use a fresh, mild turmeric; an old jar may provide color without much aroma, while too much can taste bitter.
- If avoiding nuts, omit the almond topping rather than replacing it with a hidden ingredient. The batter still contains wheat, milk and sesame.
- A metal pan browns the edges more quickly than a thick ceramic dish. Start checking early and use doneness cues rather than extending the bake automatically.
Storage & make-ahead
Cool completely before covering. Keep airtight at cool room temperature for 2 days, or refrigerate for up to 5 days. Bring slices toward room temperature before serving for a softer crumb.
How to serve it
Serve with mint tea or black coffee. Cut smaller pieces when including sfouf alongside richer syrup-soaked sweets.
Ingredients to explore at the market
Shop selected ingredients for this article and recipe. Check the form, quantity and package label against the recipe above; availability varies by store.
- semolina
- ground turmeric — Abido Spices Tumeric Ground 80g
- tahini — Al Wadi Tahini Small 454g
- pine nuts — Pine Nuts 113g Box
- baking powder — Abido Spices Baking Powder 100g
Recipe & further reading
Explore this independent food blog for another approach and its full recipe or guide: Sfouf Turmeric Cake — Feel Good Foodie