Sfouf (Turmeric Cake)

5 from 99 votes

Sfouf is a Middle Eastern semolina turmeric cake, made with simple ingredients, no eggs and no butter. It's vegan-friendly, light and delightful

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How fun is this cake name? Sfouf! *Too fun*

Sfouf is an arabic word that means lines and it’s used here to describe the way this cake is cut into lines. The cake itself is a semolina-turmeric oil-based yellow cake. It’s a simple plain cake with mild flavors and not at all sweet – the perfect light dessert or snack to go with your cup of coffee!

Plate of sfouf being served

What do you need to make sfouf?

I learned this sfouf recipe from my mom and my mother-in-law. Both essentially make it the same way, but my mom likes to add rose water to the wet ingredients to give it a fresh aromatic flavor.

You only need a few ingredients to make sfouf. The best part is that it’s egg-free and butter-free. And it’s almost vegan, except for the use of 1 cup of milk. You can easily substitute that milk with plant-based milk or water to make this recipe fully vegan.

It’s a super simple recipe that uses basic baking ingredients, but includes three distinct ingredients:

  1. Turmeric: The turmeric essentially gives the cake a rich yellow color, a sweet and distinct taste, and the added antioxidant benefits. Just one tablespoon of turmeric mixed with the dry ingredients goes a long way.
  2. Semolina: This is a coarse purified wheat that’s usually used to make pasta. You’ll use the semolina in this cake along with flour to add a nutty texture, compared to just using flour alone.
  3. Tahini: This is a paste made from sesame seeds. I use it in this sfouf recipe to coat the pan, instead of oil or butter. It’s so widely available in all stores these days. But if you can’t find it, you can coat the oil with oil or butter instead. It just adds to the richness of the recipe.
Large basket of sfouf cut into squares ready to be served

How do you make sfouf

To start, you’ll want to mix together the dry ingredients: This includes the turmeric and you can see here the color is fairly light before cooking.

Collage of two images showing the dry ingredients before and after mixing

Then comes the wet ingredients. Mix until the sugar dissolves, then combine the wet and dry ingredients together and the batter is ready to go.

Collage of two images showing sfouf batter before and after mixing

A unique step about this recipe is how we coat the pan. Instead of just using cooking spray, we use tahini to coat the pan. This serves two purposes: first it coats the pan with something oily so the batter doesn’t stick to the pan. And second, it gives the cake a nutty flavor that is pretty iconic of the cake. So after spreading the tahini on the baking pan, you can pour the batter over.

Collage of two images showing the pan greased with tahini and the batter getting poured over the tahini

It’s traditional to sprinkle the top of the batter with with raw pine nuts. You can also use almonds, or leave it out completely.

Batter poured into prepared pan and sprinkled with pine nuts

Then you’ll bake the sfouf in the oven for about 30 minutes. Use the pine nuts as a clue to its readiness. You want them golden, but not brown.

Final sfouf recipe right out of the oven showing a rich golden color.

Grab that cup of coffee folks, because it’s sfouf time! You can cut them into squares, rectangles or diamonds – 9 or 12 pieces. The end result is a beautifully colored simple turmeric cake that I grew up eating. It’s one of the most popular Lebanese cakes, and I love how simple it is to make!

Plate of sfouf being served

Notice how the turmeric color became more enhanced after baking? It’s pretty much turmeric cake, and it’s pretty much one of those iconic Lebanese/Middle Eastern desserts that we grew up having. If you’re obsessed with anything turmeric like I am, try my golden milk latte – it’s basically liquid gold in a cup.

Large basket of sfouf cut into squares ready to be served

More Middle Eastern inspired desserts:

If you’ve tried this healthy-ish feel good Sfouf recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Sfouf (Turmeric Cake)

Sfouf is a Middle Eastern semolina turmeric cake, made with simple ingredients, no eggs and no butter. It's vegan-friendly, light and delightful
5 from 99 votes
Servings 16 servings
Course Dessert
Calories 197
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins

Ingredients
  

  • 1 ½ cup coarse semolina or fine, or mixture of both
  • ½ cup all-purpose or cake flour
  • 1 tablespoon turmeric
  • 1 ½ teaspoons baking powder
  • ½ cup canola oil or other neutral oil
  • 1 cup milk
  • 1 cup cane sugar
  • 1-2 tablespoons tahini to grease the pan can be replaced with oil
  • Handful of pine nuts or almonds

Instructions

  • Preheat the oven to 375ºF and grease a 9×9" baking pan with the tahini sesame oil or other oil.
  • Mix the dry ingredients (semolina, flour, turmeric and baking powder) together in a large bowl.
  • Mix the wet ingredients (canola oil, milk and cane sugar) in another small bowl until the sugar is completely dissolved in the mixture.
  • Combine the dry and wet ingredients until batter is smooth and bright yellow. Pour the batter into the prepared pan, and sprinkle the pine nuts all over.
  • Bake in the preheated oven for 30-35 minutes until the pine nuts are golden.
  • Cool on a wire rack and cut into 16 squares or diamond shapes.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last about 7 days at room temperature or about 10 days in the fridge.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • For tahini, you can substitute oil or butter
  • For the coarse semolina, you can also use fine semolina, but don’t use flour instead of semolina because it will not yield the right results
  • For the pine nuts, you can use almonds. Silvered almonds work well and make sure they are raw since they will be getting roasted in the oven.
Sourcing: You can find some of the Middle-Eastern specific items like the semolina and tahini at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients.
Nutrition: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used. This recipe is estimated for 16 servings if you cut the sheet into 16 squares.

Nutrition

Serving: 1g, Calories: 197kcal, Carbohydrates: 28g, Protein: 3g, Fat: 8g, Cholesterol: 1mg, Sodium: 7mg, Potassium: 106mg, Sugar: 13g, Vitamin A: 25IU, Vitamin C: 0.1mg, Calcium: 38mg, Iron: 1.1mg

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White plate with three pieces of sfouf

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Comments

    1. You’re so welcome! You could freeze it, but instead, I’d recommend storing any leftovers in an airtight container, and it will last about 7 days at room temperature or about 10 days in the fridge.

  1. Hi,

    I made this cake yesterday but it tastes quite bland. Is it because I used gluten free all purpose flour and olive oil?
    I want to get it right as the consistency turned out great!
    Thank you

    1. Making either of those substitutions should’ve have made it bland. Sfouf is a simple plain cake with mild flavors and not at all sweet!

  2. I tried this today and I can NOT stress enough on how good it came out!! Added a dash of fresh grated ginger and used peanuts on top instead of pine nuts/almonds since I ran out of both😁 sprinkled some coconut shreds on top too! 🙂 Excellent recipe Yumna! Keep ‘em coming❤️

  3. Ok the Sfouf recipe is my absolute favourite. Super simple to make, super light and delicious. If you love turmeric and don’t have much of a sweet tooth, this is a must-try! Light turmeric flavour, not crumbly and a snack that pairs well with warm (turmeric and honey optional) milk, coffee and tea! I’ve had 4 pieces already 😂 and my sweet tooth eaters loved it too!

  4. I just love this recipe and will make it for the second time today—so easy and delicious! I’ve tried several of your recipes (including sayadieh and chicken lemon rice soup) and they have all been so delicious and family approved. Thank you, Yumna!

  5. I never usually leave reviews but honestly this cake deserves to get my five stars! It was so quick and simple to make, I love that it can be made vegan, and all the ingredients were things I had to hand, even the tin was a straightforward size (I never usually have the right thing!). The video was super helpful too, and I appreciated being able to hear how to pronounce sfouf too so I can tell my family what they’re eating! Definitely a recipe I’ll come back to, delicious with a coffee and to whip up quickly as an alternative to a bog standard sponge cake. Thank you so much for sharing!

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