Sfouf Cake
This semolina and oil-based cake is moist, soft, and irresistable! Cut your pieces as small (for cake bites) or as large (cut in 16 rather than 24) as you like.
- Prep time
- 5 min
- Cook time
- 35 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon tahini
- 3 cups unbleached, all-purpose flour
- 1 cup semolina flour
- 2 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 2 tablespoons turmeric powder
- 1 tablespoon ground anise seed
- 1/4 teaspoon fine sea salt
- 2 cups whole milk
- 1 cup neutral oil (such as vegetable, canola or safflower)
- 1 cup water
- 1/4 cup pine nuts
Instructions
- 1
Arrange an oven rack to the middle position and heat the oven to 350°F. Coat the bottom only of a 9x13x2-inch cake pan with the tahini.
- 2
In a large mixing bowl, whisk the all-purpose flour, semolina flour, sugar, baking powder, turmeric, anise seed, and salt.
- 3
Add the milk, oil, and water and whisk until the batter is smooth.
- 4
Pour the batter into the prepared baking pan and smooth out the top. Scatter the pine nuts evenly over the top of the batter.
- 5
Bake the cake for 34-36 minutes, or until golden brown and a pick inserted in the center comes out clean. Then, turn the broiler on a low setting and brown the top of the cake for about a minute or less, keeping a close eye on it so it doesn’t burn, until the top is deep golden.
- 6
Cool the cake completely, then cut into slices and serve.