Golden Sfoof: A Semolina Turmeric Cake Recipe Bursting with Flavor

Sfoof, a traditional Lebanese semolina cake infused with turmeric, anise, and a hint of orange blossom water, is a delightful treat that’s both comforting and flavorful. Its vibrant golden hue and subtly spiced aroma make it a perfect dessert for any occasion. This recipe will guide you through creating a delicious and authentic Sfoof, perfect for enjoying with a cup of tea or coffee.

What is Sfoof?

Sfoof is a simple yet elegant cake that holds a special place in Lebanese cuisine. It’s characterized by its use of semolina, which gives it a slightly coarse and satisfying texture. The addition of turmeric not only provides its signature golden color but also imparts a subtle earthy flavor. Anise seeds add a warm, licorice-like note, while orange blossom water lends a delicate floral aroma. The cake is typically sweetened with sugar and often includes pine nuts for added texture and visual appeal. Sfoof is a naturally dairy-free cake, often prepared with vegetable oil, making it a suitable option for those with lactose intolerance.

Why This Sfoof Recipe Works

This recipe is designed to be straightforward and easy to follow, even for novice bakers. Here’s why it works:

* **Precise Measurements:** Accurate measurements are crucial for achieving the right texture and flavor balance. This recipe provides detailed measurements for all ingredients.
* **Proper Mixing Technique:** The mixing technique ensures that the ingredients are properly combined without overmixing, which can result in a tough cake. The recipe specifies gentle mixing to maintain a tender crumb.
* **Optimized Baking Time and Temperature:** The baking time and temperature are carefully calibrated to ensure that the cake is cooked through without becoming dry or burnt. The golden-brown color and a clean toothpick test are indicators of doneness.
* **Emphasis on Quality Ingredients:** Using high-quality ingredients, such as fresh turmeric and good-quality semolina, will significantly enhance the flavor and texture of the cake.

Ingredients You’ll Need

Here’s a list of the ingredients you’ll need to make this delicious Sfoof:

* **Fine Semolina:** 2 cups (400g). Fine semolina provides the cake’s characteristic texture. Do not substitute with coarse semolina, as it will alter the final result.
* **All-Purpose Flour:** 1 cup (120g). Flour helps to bind the ingredients together and adds structure to the cake. You can also use gluten-free all-purpose flour for a gluten-free version.
* **Granulated Sugar:** 1 ½ cups (300g). Sugar sweetens the cake and contributes to its moistness. Adjust the amount of sugar to your liking, if needed.
* **Vegetable Oil:** 1 cup (240ml). Vegetable oil keeps the cake moist and tender. You can use canola oil, sunflower oil, or any other neutral-flavored oil.
* **Water:** 1 cup (240ml). Water is the liquid component that hydrates the semolina and flour, bringing the batter together.
* **Turmeric Powder:** 2 tablespoons. Turmeric gives the cake its beautiful golden color and a subtle earthy flavor. Use good quality turmeric powder for the best results.
* **Anise Seeds:** 2 tablespoons. Anise seeds add a warm, licorice-like flavor to the cake. You can lightly crush the anise seeds before adding them to the batter to release more flavor.
* **Baking Powder:** 2 teaspoons. Baking powder is a leavening agent that helps the cake rise.
* **Orange Blossom Water:** 2 tablespoons. Orange blossom water adds a delicate floral aroma to the cake. It’s available at Middle Eastern grocery stores or online. If you can’t find orange blossom water, you can substitute it with a teaspoon of orange extract.
* **Pine Nuts:** ½ cup (optional). Pine nuts add a delightful crunch and visual appeal to the cake. You can substitute them with other nuts, such as slivered almonds or chopped walnuts.
* **Tahini:** 2 tablespoons, for greasing the pan (optional, but recommended).

Equipment You’ll Need

* 9×13 inch baking pan
* Mixing bowls
* Measuring cups and spoons
* Whisk or spoon
* Parchment paper (optional)

Step-by-Step Instructions

Follow these detailed instructions to make your own delicious Sfoof:

**Step 1: Prepare the Baking Pan**

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13 inch baking pan with tahini. This is a traditional method that adds a nutty flavor to the bottom of the cake and prevents sticking. Alternatively, you can grease the pan with vegetable oil or line it with parchment paper.

**Step 2: Combine Dry Ingredients**

1. In a large mixing bowl, combine the fine semolina, all-purpose flour, granulated sugar, turmeric powder, anise seeds, and baking powder.
2. Whisk the dry ingredients together until they are evenly distributed. This ensures that the turmeric and anise seeds are well incorporated throughout the batter.

**Step 3: Add Wet Ingredients**

1. Add the vegetable oil and water to the bowl with the dry ingredients.
2. Mix the ingredients together using a whisk or spoon until just combined. Be careful not to overmix the batter, as this can result in a tough cake. A few lumps are fine.
3. Stir in the orange blossom water.

**Step 4: Pour into Baking Pan**

1. Pour the batter into the prepared baking pan.
2. Spread the batter evenly using a spatula or spoon.

**Step 5: Add Pine Nuts (Optional)**

1. If using pine nuts, sprinkle them evenly over the top of the batter.
2. Gently press the pine nuts into the batter to prevent them from burning during baking.

**Step 6: Bake the Sfoof**

1. Bake in the preheated oven for 30-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so check the cake after 30 minutes.
2. If the top of the cake is browning too quickly, you can tent it with aluminum foil during the last 10-15 minutes of baking.

**Step 7: Cool and Serve**

1. Remove the cake from the oven and let it cool completely in the pan before cutting it into squares or diamonds.
2. Once cooled, cut the Sfoof into desired shapes.
3. Serve the Sfoof at room temperature. It can be enjoyed on its own or with a cup of tea or coffee.

Tips for Making the Best Sfoof

Here are some tips to ensure that your Sfoof turns out perfectly every time:

* **Use Fresh Ingredients:** Using fresh turmeric powder and anise seeds will result in a more flavorful cake. Check the expiration dates of your spices before using them.
* **Don’t Overmix the Batter:** Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix the ingredients until just combined.
* **Adjust Sweetness to Taste:** The amount of sugar in this recipe can be adjusted to your liking. If you prefer a less sweet cake, reduce the amount of sugar by ¼ cup.
* **Add Other Flavors:** You can experiment with adding other flavors to your Sfoof, such as lemon zest, cinnamon, or cardamom. A teaspoon of vanilla extract can also enhance the flavor.
* **Store Properly:** Store leftover Sfoof in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage. Wrap the cake tightly in plastic wrap and then in aluminum foil before freezing. Thaw the cake at room temperature before serving.
* **Toast the Pine Nuts:** For a richer flavor, toast the pine nuts in a dry skillet over medium heat for a few minutes until they are lightly golden brown. Be careful not to burn them.
* **Grease the Pan Well:** Proper greasing of the baking pan is essential to prevent the cake from sticking. Tahini adds a unique flavor, but vegetable oil or parchment paper also works well.

Variations and Additions

Sfoof is a versatile cake that can be adapted to suit your preferences. Here are some variations and additions to try:

* **Gluten-Free Sfoof:** Use a gluten-free all-purpose flour blend in place of the regular all-purpose flour.
* **Vegan Sfoof:** Ensure the recipe uses only plant-based ingredients. Some sugar brands are processed using bone char, so check the label or use organic sugar. This recipe is naturally dairy-free.
* **Nut-Free Sfoof:** Omit the pine nuts or substitute them with sunflower seeds or pumpkin seeds.
* **Citrus Sfoof:** Add the zest of one lemon or orange to the batter for a citrusy twist.
* **Spice it Up:** Add a pinch of ground cinnamon, cardamom, or nutmeg to the batter for a warmer, spicier flavor.
* **Chocolate Sfoof:** Add ¼ cup of cocoa powder to the dry ingredients for a chocolate version. You may need to adjust the amount of liquid slightly.

Serving Suggestions

Sfoof is delicious on its own, but here are some serving suggestions to elevate your experience:

* **With Tea or Coffee:** Sfoof is a perfect accompaniment to a cup of tea or coffee, especially in the afternoon.
* **With Yogurt:** Serve a slice of Sfoof with a dollop of Greek yogurt or labneh for a creamy and tangy contrast.
* **With Fruit:** Pair Sfoof with fresh fruit, such as berries, figs, or grapes.
* **As a Dessert at a Party:** Sfoof makes a wonderful addition to any dessert table. Its golden color and unique flavor are sure to impress your guests.
* **For Breakfast or Brunch:** Enjoy a slice of Sfoof for breakfast or brunch with a side of fruit and yogurt.

Frequently Asked Questions (FAQs)

* **Can I use coarse semolina instead of fine semolina?**

No, coarse semolina will result in a different texture. Fine semolina is recommended for the best results.
* **Can I substitute the vegetable oil with olive oil?**

While you can use olive oil, it will impart a stronger flavor to the cake. Vegetable oil is preferred for a more neutral taste.
* **Can I make this recipe without orange blossom water?**

Yes, you can substitute the orange blossom water with a teaspoon of orange extract or simply omit it. The orange blossom water adds a subtle floral aroma, but it’s not essential.
* **How do I store leftover Sfoof?**

Store leftover Sfoof in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage.
* **Why did my Sfoof turn out dry?**

Overbaking can cause the Sfoof to dry out. Make sure to check the cake after 30 minutes and remove it from the oven when a toothpick inserted into the center comes out clean.
* **Can I add nuts other than pine nuts?**

Yes, you can substitute pine nuts with other nuts, such as slivered almonds, chopped walnuts, or pistachios.
* **Is Sfoof gluten-free?**

No, traditional Sfoof is not gluten-free as it contains all-purpose flour. However, you can make a gluten-free version by using a gluten-free all-purpose flour blend.

Sfoof Recipe

**Yields:** 12-16 servings
**Prep Time:** 15 minutes
**Cook Time:** 30-40 minutes

**Ingredients:**

* 2 cups (400g) fine semolina
* 1 cup (120g) all-purpose flour
* 1 ½ cups (300g) granulated sugar
* 1 cup (240ml) vegetable oil
* 1 cup (240ml) water
* 2 tablespoons turmeric powder
* 2 tablespoons anise seeds
* 2 teaspoons baking powder
* 2 tablespoons orange blossom water
* ½ cup pine nuts (optional)
* 2 tablespoons tahini, for greasing the pan (optional)

**Instructions:**

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan with tahini or vegetable oil, or line with parchment paper.
2. In a large mixing bowl, combine semolina, flour, sugar, turmeric powder, anise seeds, and baking powder. Whisk to combine.
3. Add vegetable oil and water to the dry ingredients. Mix until just combined. Stir in orange blossom water.
4. Pour batter into the prepared baking pan. Spread evenly.
5. If using, sprinkle pine nuts over the top and gently press into the batter.
6. Bake for 30-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
7. Let cool completely in the pan before cutting into squares or diamonds.
8. Serve at room temperature.

Enjoy this delicious and authentic Sfoof recipe! It’s a taste of Lebanese tradition that’s sure to become a family favorite.