Sfouf Tumeric Cake

Name: Sfouf Tumeric Cake
Prep time: 15 min
Cook time: 35 min
Yield: Makes 20 squares
Cuisine: Middle Eastern

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Desserts

Discover the simple, traditional Sfouf Turmeric Cake—fuss-free, fragrant, and uniquely delicious.

PREP TIME

15 minutes

COOK TIME

35 minutes

SERVES

Makes 20 squares

About this recipe

If you’re looking for an authentic and traditional treat that’s simple yet remarkably unique, you won’t find anything more fitting than this Sfouf Turmeric Cake. As you might know, ‘sfouf’ in Arabic translates to ‘rows,’ reflecting the traditional presentation where pine nuts are neatly aligned atop the cake. This cake is not only a visual treat but also a delight in taste, with its bright yellow hue from turmeric and a distinctive flavour that you either love or don’t — there’s no in-between. Additionally, this cake, free from eggs and butter.

Continuing the tradition, I’ve kept the recipe straightforward, much like my other easy-to-make cake recipes such as the Orange Tea Cake and the fluffy Cinnamon Tea Cake. However, if you’re inclined towards more traditional Middle Eastern desserts, do check out my blog on ‘13 Middle Eastern Desserts You Will Love.’ The Sfouf Turmeric Cake is sliced into perfect diamonds or squares, staying true to its name. While I usually like to put a creative spin on my presentations, I decided to stick to the traditional way for this delightful recipe.

Ingredients

1 1⁄2 cups canola oil
1 1⁄2 cups warm milk
1 1⁄2 cups fine semolina
1 1⁄2 cups self-raising flour (sifted)
1 1⁄2 cups sugar
1 tablespoon turmeric
2 teaspoons aniseed
Pinch of salt
1 teaspoon baking powder

Notes from Rouba

Serve sfouf with mint tea to complement its rich flavours.
Store leftovers in an airtight container to keep them moist and fresh.
Turmeric stains easily, so be mindful of your bench, mixing bowls, and even your hands. It’s best to use a non-stick tin or line your baking dish really well. I’d also avoid using a white dish — it’ll stain, and it’s hard to get that colour out later.

Method

Step 1. Mix Ingredients and Prepare Batter

Preheat your oven to 160°C (320°F) Grease a 20x30 cm baking dish and line it with greaseproof paper.

In a large bowl, whisk together semolina, self-raising flour, sugar, turmeric, and baking powder. In a separate bowl, blend the canola oil and milk. Gradually combine the wet ingredients with the dry, mixing well to ensure a smooth, lump-free batter.

Step 2. Bake and Serve

Pour the batter into the prepared baking dish, ensuring an even spread. Garnish the top with almonds, arranging them neatly if you’d like to keep it traditional. Bake for about 30–35 minutes, or until a toothpick inserted into the centre comes out clean and the cake is nice and golden. Let the cake cool and slice into neat rows to create squares or diamonds and serve.

A FEW THINGS YOU’LL WANT TO KNOW

Can I adjust the turmeric?
Yes — and I get this question a lot. Turmeric is what gives sfouf its signature colour and taste, but it can easily become overpowering. This recipe uses just enough to balance the flavour, so you get that warm earthiness without it taking over. If you're unsure, reduce it slightly the first time—but only by a little. Go gently if you're adjusting.

Do I need to sift the flour?
Technically, you don’t have to — many sfouf recipes don’t. But I’ll be honest: I always do. It helps keep the batter smooth, especially with the semolina in the mix. If you want a cake that’s light and even, take the extra 20 seconds to sift.

Why bake at 160°C fan-forced?
Sfouf is a slow-rise, dense-ish cake, and baking at 160°C fan-forced gives it time to cook through evenly without over-browning or drying out. If your oven isn’t fan-forced, set it to 180°C conventional (no fan) instead — that’s the equivalent.

Does the pan size really matter?
Actually... yes, a lot. Sfouf might seem like a simple mix-and-bake cake, but the size of your tin is crucial. If the pan is too small, the batter rises too much and the top cracks. If it’s too big, the cake ends up dry and too thin. I recommend using a rectangular pan around 20×30 cm — that gives you the right thickness and texture. Believe it or not, this cake won’t turn out the same otherwise.

Can I swap oil for butter?
You can, and many do. Some even go half-half with oil and melted butter. But I’ll be honest with you — I’ve tried both, and as much as I love baking with butter, the oil version just comes out softer and more traditional. It’s what gives sfouf that beautiful springy texture. If you're using coconut oil, make sure it’s not deodorised — and I haven’t personally tested it, so let me know if you do!

Do I still need to grease the pan if I’m using baking paper?
Yes — and here’s why. Greasing the tray helps your baking paper stay flat and stick to the sides, so when you pour your batter in, everything stays smooth and even. No folding corners or batter slipping underneath. It’s a small step that makes a big difference.