A Little Yellow Cake Called Sfoof

11/1/2017 @ 6:34 P.M

Long time no see! Hope you’ve all had an amazing summer. I took the time to relax, photograph classes with Nomad Bakery, and spend time with family. It’s been hard to get back into the swing of things. Fall is easily my favorite season ever. The changing of the leaves, brisk weather (with the occasional indian summer) apple picking, cider, donuts, and other items. My husband and I get up really early around peak foliage and drive up north to see the mountains in their majestic and colorful glory. We also love going to Polly’s Pancake Parlor and spending time in Sugar HIll. Easily the most beautiful little town in all of New Hampshire! I thought i’d share a couple pictures below from the excursion!

 

And while there are so many new england classics that I love in the fall,there are also some other Lebanese favorites that I think are perfect for this time of year! As a little kid I had a favorite Lebanese dessert, and not much has really changed. Sfoof is a turmeric cake. I am a baker at heart, What I appreciate about sfoof is it’s one of the simplest cakes I can think of but it has a great flavor. It’s also unique because of it’s beautiful bright yellow color. The best thing about the color though is that it’s all natural (Thanks Turmeric!). You don’t have to put all that much in your cake for it to be the perfect bright yellow you want! I feel the color goes perfectly with this gorgeous and vibrant season.I love this cake so much i’ve photographed it on several occasions, it’s so vibrant and just a work of art in my eyes.

Sfoof is definitely a treat that I love to have with a nice cup of tea. It’s not the kind of cake you’d drench in frosting which honestly is kind of a relief to me. I love cake, don’t get me wrong… but I also love the simpler things in life and this is definitely one of them. The other thing that makes it so great is that it’s a cake that I can tell my friends who are vegan about. There are no eggs or butter involved. Go ahead and eat to your heart’s content!

As a kid, I’d find myself so excited if my Mom or my Aunt made sfoof. My Aunty adds orange zest in her mixture which gives the cake that nice summery citrus taste. My mom adds anise to the recipe which I find a great flavor for the Fall and Winter. I’m encouraging all of you to try making this cake and adding other interesting flavors. If you find what you tried was a hit I’d love to hear about it!

Now, before I give you the recipe, I’m going to come clean about something… I didn’t say sfoof correctly for nearly my whole life. I literally thought it was “Spoof” and no one really noticed or just didn’t have the heart to tell me otherwise until my cousin looked at me like I was insane about 5 years ago. So you don’t spend 22 years of your existence saying it incorrectly I guess it’s like saying “Spoof” but just make that P an F. If you google “Sfoof Pronunciation” you will also be able to hear a sound bite of it. (You’re welcome!)

*Side Note, I’ve used the same batter to make DONUTS!*

Sfoof

What You’ll need:

4 Cups Flour

2 Cups Semolina

1 ½ Tbls Baking Powder

1 Tbsp Turmeric

2 cups Sugar

1 tsp Anise

2 ½ Cups Water

1 Cup Oil

Tahini paste

Sesame Seeds

Directions:

Preheat the oven to 375 Degrees. While it’s heating up grease your pan with Tahini paste and set aside. Mix the Flour, Semolina, Baking powder Saffron, sugar and anise. Then add the water and oil, mixing until there are no lumps. Pour into your designated pan and sprinkle the top with sesame seeds. Bake for 45 minutes to an hour essentially until a toothpick comes out clean. Once it is cooled simply enjoy!!

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About Me

As a Lebanese American, preserving culture has been a high priority in my life. My respect for my heritage and it’s traditions has brought along a mutual interest and respect for other cultures. Through this blog, my goal is learn something new about the people around us while also partaking and creating delicious dishes that represents their cultural identities.

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