Sfouf (Lebanese turmeric cake)

    50 min

    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.

    7 people made this

    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

    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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    Reviews in English (1)


    I love aniseed and this cake is a dream It's not overly sweet and the flavour lingers on.....Very popular with my guests, so many thanks for this one, Laura. My only advice would be to really loosen up the turmeric powder first, as that extra really dampens the aniseed flavour and level the spoon with a knife. Can't wait to make it again  -  13 Oct 2017