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Sfouf / Eggless Lebanese Turmeric Cake

Course Dessert
Cuisine Mediterranean
Keyword dessert
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12
Author Priya Shiva


  • Farina/Fine Semolina - 1+1/2 cup
  • All purpose flour - 1+1/2 cup
  • Sugar - 1+3/4 cup
  • Melted Butter - 1/2 cup
  • Cooking Oil - 1/4 cup I used canola oil
  • Turmeric Powder - 1 tbsp
  • Baking Powder - 2 tsp
  • Milk - 1+1/4 cup
  • Tahini - 4 tbsp
  • Pine nuts or cashews - 1/2 cup


  1. Preheat oven at 180 degree Celsius.
  2. Add semolina, flour, turmeric powder, baking powder in a mixing bowl and combine it.
  3. In another bowl combine sugar and milk and mix till sugar dissolves. Add oil and butter and mix it well.
  4. Now add semolina mixture and mix well to make a smooth batter.
  5. Grease a 15 inch round or square pan with tahini. Pour the batter evenly in the pan.
  6. Scatter the nuts over the batter and bake at same temperature for 30-35 minutes till you get a even golden color.
  7. Remove from the oven and let it cool down completely.
  8. Invert the cake on a plate and cut into equal squares and enjoy with some drizzled chocolate syrup with your cup of tea/coffee.

Recipe Notes

  1. You can use butter or oil to grease the pan if tahini is not available.
  2. I added cashews and you can add any type of nuts or raisins of your choice.
  3. This is a crumbly cake. So, cut the cake only once it completely cools down.
  4. Do not overcook this cake or it tends to harden.