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freshly baked Lebanese Sfouf turmeric semolina cake

Lebanese Sfouf Turmeric Semolina Cake Recipe

A soft, golden semolina cake flavored with turmeric, lightly sweetened, and topped with sesame seeds or pine nuts. This Lebanese classic is simple to make and perfect with coffee or tea.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 9 slices
Course: Dessert
Cuisine: Labenese
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cups fine semolina farina
  • 1 cup sugar
  • 1 cup plant-based milk almond, oat, or soy
  • 1/2 cup neutral oil sunflower, canola, or grapeseed
  • 2 tsp turmeric powder
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • Pinch of salt
Optional toppings: sesame seeds, pine nuts, or slivered almonds

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x9 inch baking pan and lightly dust with semolina or flour.
  2. Mix dry ingredients in a large bowl: semolina, turmeric, sugar, baking powder, and salt. Stir until well combined.
  3. Mix wet ingredients in a separate bowl: plant-based milk, oil, and vanilla extract.
  4. Combine wet and dry ingredients. Pour the wet mixture into the dry and stir gently until just combined. Don’t overmix.
  5. Pour into the pan and smooth the top. Sprinkle sesame seeds, pine nuts, or slivered almonds on top.
  6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool completely before slicing. Serve at room temperature with coffee or tea.

Notes

    • Use fine semolina for the softest texture.
    • Adjust sugar slightly if you prefer sweeter or lighter cakes.
    • Plant-based milk works best but regular milk is fine.
    • Store in an airtight container for 3–4 days at room temperature.