sfouf is a lebanese semolina cake that gets its vibrant yellow color from turmeric. ‘sfouf,’ translates to rows and it is named such because of the way it is cut. it is not a particularly sweet cake and is generally on the drier side but pairs so well with a piping hot cup of arabic/turkish coffee or tea!
i decided to make a golden milk-spiced tres leches topping to really moisten and take the cake to a whole new level. the flavors are excellent and compliment each other so well! if you like turmeric, you’ll absolutely love this cake!
spice tribe is a sustainable, fair trade spice brand that works directly with small farms and farmers to bring high quality, ethically sourced ingredients into the everyday kitchen. their single origin spices indicate where the spices are sourced from: the java turmeric is sourced in central java, indonesia 🇮🇩 and the padang cassia cinnamon is sourced in west sumatra, indonesia 🇮🇩 the spices are vibrant, and freshly ground, in small batches.
sfouf tres leches recipe:
1 1/2 cup semolina
1 1/2 cup ap flour
1 1/2 cup granulated sugar
1 tbsp @spicetribe turmeric
1/2 tbsp baking powder
1 cup milk
1/2 cup vegetable oil
1/2 cup ghee
2 tbsp tahini
golden milk tres leches topping
1 12 oz can evaporated milk
1 14 oz can condensed milk
1/2 cup milk
1 tsp @spicetribe turmeric
1/2 tsp @spicetribe cinnamon
1/4 tsp ginger powder
2 cups heavy cream
1/4 cup pine nuts or blanched almonds for garnish
roses for garnish
🍴combine all dry ingredients together and mix in milk, ghee and vegetable oil. mix to combine well.
🍴grease a 9 x13 baking sheet with tahini.
add sfouf batter and bake at 375F for 🍴45 minutes until a toothpick comes out clean.
🍴once cool, poke holes into the cake and top with golden milk tres leches syrup and allow to soak through.
🍴top with whipped cream and cut the cake into squares.
🍴garnish with nuts and roses and serve chilled.
Book of Dishes 