Sfouf
Notes
- This exact recipe quantity should be enough for a 9” x 9” (rather than a 9” x 13”) pan, which should yield a taller/thicker cake.
- Use a 3:1 ratio of flour to semolina for more gluten development and a more cakey texture.
Yield
One 9” x 13” cake.
Ingredients
- ¾ cup (120 g) fine semolina
- ¾ cup (120 g) coarse semolina
- 1½ cups (180 g) all-purpose Flour
- 1¾ cups (350 g) white granulated sugar
- 2 tsp baking powder
- 1 tbsp turmeric
- 1 cup (235 mL) vegetable oil
- 1½ (350 mL) cup whole milk or lower fat milk.
- 1 tbsp (15 g) tahini (or butter or cooking spray)
- ¼ cup (115 g) pine nuts or almonds
Steps
- Preheat the oven to 350 ºF. Brush tahini paste on bottom and sides of a 9” x 13” baking pan.
- In a large bowl, whisk together the semolina, flour, sugar, baking powder, and turmeric.
- Add the oil and milk and whisk well until fully combined.
- Pour the mixture into the prepared baking dish and top with pine nuts or almonds.
- Bake for 25-30 minutes until the cake bounces back. Optionally broil for an additional 2-4 minutes for a beautiful caramel-colored top.
- Once the cake has fully cooled, cut into squares.