Sfouf- Lebanon #150

 Sfouf- Lebanon #150

Sfouf is an Arabic word meaning lines and it’s used here to refer to the way the cake is cut into lines, which I forgot to do. A Stouf is a Lebanese almond-semolina, turmeric cake. It’s a vegan friendly cake, no eggs and no butter. It is usually served at celebrations and is the perfect dessert to serve with coffee.

Ingredients:

• 1-1/2 c. Coarse semolina or fine, or mixture of both
• 1/2 c. All purpose flour or cake flour
• 1 T. Turmeric
• 1-1/2 tsp. Baking powder
• 1/2 c. Canola oil or other neutral oil
• 1 c. Milk
• 1 c. Sugar
• 1-2 T. Tahini sesame oil, or canola oil to grease pan
• Handful of pine nuts or chopped almonds

1. Preheat the oven to 375F.  Grease a 9x9” pan with tahini sesame oil or canola. 
2. In a large bowl, mix together all the dry ingredients, semolina, flour, turmeric and baking powder.
3. In a smaller bowl mix the oil, milk and sugar until the sugar is completely dissolved into the mixture.
4. Pour the wet mixture into the dry mixture and stir until batter is smooth and bright yellow.
5. Pour the batter into the prepared pan and sprinkle the pine nuts all over the top.
6. Bake for 30-35 minutes.
7. Cool on a wire rack and cut into 16 squares.

Results:  This is a fairly quick and easy cake to make.  It only takes about 50 minutes start to finish. I didn’t have sesame oil so I used canola oil instead. I also didn’t have pine nuts. I used chopped almonds. The first day, and right out of the oven, the Sfouf was pretty good. The second day, not so much. Three of the six tasters didn’t care for it, especially on the second day.

Bottom Line: Moving on.

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