The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
This sfouf (turmeric cake) is a traditional dessert of the Middle East based on semoline, turmeric and a suspicion of sweetness. The cake is easy to prepare, offering a golden and humid texture with a light flavor of turmeric and a crunchy filling of pine nuts or almonds. Perfect for special occasions, this simple cake is a great way to discover Mediterranean flavors. It is naturally sweet with cane sugar and can be personalized with different nuts for an additional crunch. A delicious and healthy dessert option which is naturally flavored with turmeric, adding a unique touch to your dessert collection. Ideal for tea time or family treat, this cake is also easy to store and ideal for doing in advance.
Ingredients:
For the cake:
- 1 ½ cup of coarse seminal flour (or a mixture of coarse and fine)
- ½ cup of versatile flour
- 1 tablespoon of turmeric
- 1 ½ teaspoon of dough powder
- ½ cup of neutral oil (like vegetable oil)
- 1 cup of milk
- 1 cup of cane sugar
- 1-2 tablespoons of tahini or oil, to grease the pan
- A handful of pines or almonds, for garnish
Instructions:
- Preheat The oven at 375 ° F (190 ° C). Grease a 9 × 9 inch mold with tahini, sesame oil or any neutral oil.
- Prepare the dry ingredients: In a large bowl, mix semoline, versatile flour, turmeric and baking powder.
- Mix the wet ingredients: In a separate bowl, whisk the oil, milk and cane sugar together until the sugar is completely dissolved.
- Mix the wet and dry ingredients: Gradually add the damp mixture to the dry ingredients, mixing until you reach a smooth and vibrant yellow paste.
- Transfer and high: Pour the dough into the prepared mold and sprinkle evenly pine nuts (or almonds) on top.
- Cook: Bake for 30 to 35 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cake cool on a rack. Once cooled, cut into 16 squares or diamond shapes.
Why are you going to love this recipe
This traditional Middle East cake, also known as Sfoufis a unique treat that combines earthworks with turmeric with the richness of semoline and milk. It is naturally sweet with cane sugar, and pine nuts or almonds on the top give it a delicious crunch. Simple, but tasty, it is perfect for any occasion.
Advice
- Cooking time: Keep an eye on the cake towards the end of the cooking time. If the top is golden and a toothpick comes out clean, it’s done.
- Semolina texture: You can use a coarse or fine semeline, a mixture of both, according to your texture preference.
- Tahini substitutes: If you don’t have a tahini, a neutral oil will work to grease the pan, although Tahini adds a subtle and hazelnut flavor that completes turmeric.
Variations and substitutions
- Nut: You can substitute pine nuts with slices almonds, chopped pistachios or nuts.
- Milk: For a version without dairy products, use almond milk or coconut milk instead of ordinary milk.
- Sweetener: If you prefer a different sweetener, try to use honey or maple syrup instead of cane sugar. Just be sure to adjust the wet ingredients accordingly.
Faq
- Can I make this cake in advance? Yes! SFOUF can be made in advance and stored in an airtight container at room temperature up to 3 days.
- Can I freeze it? Yes, you can freeze Sfouf By wiring it in plastic film or aluminum foil. Let it cool completely before freezing. When you are ready to eat, defrost at room temperature.
Portion
Serve Sfouf with a cup of tea or coffee, making it an excellent choice for gatherings or afternoon desserts. It goes perfectly with a spoonful of yogurt or a net of honey if you want a little additional sweetness.
Suggestions
- For a more decadent treat, keep each piece of sfouf with a spoonful of whipped cream or a scoop of ice.
- If you prefer a less sweet version, reduce the amount of sugar or skip the sweeteners completely for a more tasty option that goes well with houmous or cheese.
Sfouf (turmeric cake)
Ingredients
-
For the cake:
-
1 ½ cup of coarse seminal flour (or a mixture of coarse and fine)
-
½ cup of versatile flour
-
1 tablespoon of turmeric
-
1 ½ teaspoon of dough powder
-
½ cup of neutral oil (like vegetable oil)
-
1 cup of milk
-
1 cup of cane sugar
-
1-2 tablespoons of tahini or oil, to grease the pan
-
A handful of pines or almonds, for garnish
Instructions
- Preheat the oven to 375 ° F (190 ° C). Grease a 9 × 9 inch mold with tahini, sesame oil or any neutral oil.
- Prepare the dry ingredients: in a large bowl, mix the seminal, all use flour, turmeric and baking powder.
- Mix the wet ingredients: in a separate bowl, whisk the oil, milk and cane sugar until the sugar is completely dissolved.
- Mix the wet and dry ingredients: gradually add the damp mixture to the dry ingredients, mixing until you reach a smooth and vibrant yellow paste.
- Transfer and above: Pour the dough into the prepared mold and sprinkle evenly pine nuts (or almonds) on top.
- Bake: bake for 30 to 35 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
- Cool and serve: let the cake cool on a rack. Once cooled, cut into 16 squares or diamond shapes.
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