Sfouf (Turmeric Cake)
"This might be my favorite cake"
- Me, cake lover
Ingredients:
Dry
1 1/2 cup all purpose flour
1 1/2 cup semolina flour
2 tsp turmeric powder
1 1/4 tsp anise powder
1 1/2 tsp baking powder
Wet
1 1/2 cup white sugar
1/2 cup canola/vegetable oil
1 1/2 cup milk substitute (I use Oatly, you can also use water here)
2 tsp anise seeds
1 tbsp tahini (for greasing, substitute for nonstick spray)
Sliced almonds or pine nuts for topping
Method:
- Preheat oven to 350.
- Heat the milk over medium heat until it comes to a bare simmer. Remove from heat and pour into a heat proof measuring cup. Steep anise seeds for ~5 minutes while the milk cools.
- After steeping, strain and discard seeds, pour milk into heat proof bowl and stir in sugar until completely dissolved and you have a simple syrup.
- Whisk dry ingredients in a bowl until well incorporated.
- Whisk wet ingredients into dry until smooth.
- Grease the bottom of a baking pan with a thin, even layer of tahini (I use a non-stick 9x9 square).
- Pour batter into pan and garnish top with your almonds or pine nuts, let your artistic side shine.
- Bake uncovered for 30 minutes, check for done-ness.
- When cake tester comes out clean, turn broiler to high and brown the top to a nice golden brown. Keep a close eye and make sure not to burn the cake or garnish.
- Once cake has fully cooled, slice it up and smash it.
Boner Petite
Note: You don't have to buy anise seeds and powder, just grind up some of your seeds in a grinder or mortar & pestle
