Turmeric Semolina Cake with Pine Nuts — Sfouf
Middle Eastern delicacy, bright yellow turmeric and semolina cake perfumed with anise, topped with pine nuts and cut into traditional diamonds.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk semolina, flour, caster sugar, turmeric, anise, baking powder, and salt until uniform bright yellow. Pour in sunflower oil and milk, whisk 30 seconds until smooth thick batter forms with no dry patches. Do not overmix.
Bake
Preheat oven to 180°C. Grease a 12cm square tin generously with tahini. Pour batter into prepared tin, smooth the top with the back of a spoon. Scatter pine nuts evenly across the surface, press lightly to stick.
Bake
Bake 25 to 30 minutes at 180°C until risen, deep golden yellow, and a skewer inserted comes out clean. Cool in the tin 10 minutes until warm but still cuttable.
Cut and plate
While still warm, cut into 8 diamond shapes using a sharp knife and traditional diagonal cutting pattern. Serve 4 diamonds per person, warm or at room temperature.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.