Sfouf (Lebanese turmeric cake)

    This liquorice-flavoured Lebanese cake is a beautiful golden colour because of turmeric powder. Top each portion of cake with a pine nut before baking.


    1 person made this

    Ingredients
    Serves: 16 

    • 1 tablespoon tahini
    • 350ml boiling water
    • 2 teaspoons whole aniseed
    • 300g caster sugar
    • 375g plain flour
    • 2 teaspoons ground turmeric
    • 1 1/2 teaspoons baking powder
    • 1 1/4 teaspoons ground aniseed
    • 120ml vegetable oil
    • 120g unsalted butter, melted
    • 2 tablespoons pine nuts

    Method
    Prep:15min  ›  Cook:30min  ›  Extra time:5min soaking  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Grease a traybake tin with tahini.
    2. Combine boiling water and aniseeds in a glass measuring cup; let steep, about 5 minutes. Strain into a bowl; stir in sugar until dissolved. Discard aniseeds.
    3. Mix flour, turmeric, baking powder and ground aniseed powder together in a bowl. Make a well in the centre; mix in oil and butter. Stir in sweetened anise water until batter is the consistency of thick yogurt.
    4. Pour cake batter into the prepared traybake tin. Score top into diamond shapes with the tip of a knife; place 1 pine nut in the centre of each diamond.
    5. Bake in the preheated oven until top is lightly browned, about 30 minutes.

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