This is not one of those fancy cakes.
This is not the sort of cake you’d make to a birthday or an anniversary or that sort of events (although no one says you can’t).
It’s the sort of cake you’d eat in the middle of the week, with a cup of teas (or coffee) after lunch, in an afternoon while sitting on z balcony while empty lunch plates await unwashed but you don’t care about all of that. Because you have this cake to enjoy.
Once you take the first bite, you’ll quickly forget the hardships you probably had all day so far, you take a second bite then sip a little tea, you take a deep breath and close your eyes.. You are now relaxing. Albeit for 10 seconds buts ok.. One bite after another, when you finish your serve yourself a second piece, perhaps its because this cake was a breeze to make so you are not subconsciously outraged with how difficult the cake was to make.
No this was an easy one. A break from all things difficult life threw at you because at the end of the day, a good day is measured by how good dessert was.
Sfouf is a Lebanese yellow cake, its made using semolina and turmeric powder. This recipe is my mom’s easy peasy fool proof way to make it. My mom always says if a Lebanese lady can’t make sfouf, then she can’t cook anything. It’s not that my mom has super high standards, its just that making sfouf is very simple than no one can mess it up. Even me.
In some parts of Lebanon, some like to add anise to their sfouf. I grew up with a mom who didn’t add it, but if you prefer, add a teaspoon anise to the batter.
The pan must be coated in tahini. Traditionally tahini is spread to coat the baking dish, but if you’re out of tahini or can’t get your hands on some, go ahead and use butter / flour. It will not taste the same (you’ll loose the nutty sesame aftertaste) but hey, its still cake even without the tahini.
A few notes about the recipe:
- The recipe call for two kinds of semolina, coarse and fine (or superfine), if you can’t find the coarse, substitute it for cornmeal
- I’ve used this individual brownie pan to bake the sfouf. I got it from lakeland. Although the tahini was pain to clean afterwards, I loved that I did not have to bother with slicing this dessert into the perfect diamond shape. Am a perfectionist, so not having to worry about the slicing made things much easier for me.
- If you prefer, these can be baked in a cupcake pan. They’ll make an excellent grab and go muffin. Baking time is 25 minutes. Yields 24 cupcakes.
Even if you’ve practically never set foot in the kitchen before, let alone bake a cake, this recipe is for your. This is the easiest, most basic, fool proof dessert that you’ll ever make. I know you think am being biased because am Lebanese, and this is a Lebanese cake, but you’ll just have to take my word for it and then you’ll thank me for being right.
This post is part of my cake of the month project.
Previous cakes I’ve made in the cake of the month project:
- January, Swedish Saffron Cake.
- February, Mexican chocolate cakes.
- March, Kuwaiti Cardamom & Saffron Cake.
- April, Tunisian Citrus Almond Cake
- May, Coconut Basbosa
Voila, we’ve reached the end of this post for sfouf. I hope you get the chance to bake it and more importantly enjoy it.
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