Sfouf (Lebanese Turmeric and Anise Semolina Cake)

Sfouf gets its sunny yellow color from turmeric and its warm flavor from ground anise, making it one of the easiest Lebanese cakes to bake from pantry staples. It is traditionally dairy-free, which makes it a popular treat during Lent.

Ingredients

• 1 cup fine semolina
• 1 cup all-purpose flour
• 3/4 cup sugar
• 1 tbsp baking powder
• 1 tbsp ground anise seed
• 1 tbsp ground turmeric
• 1/2 tsp salt
• 3/4 cup vegetable oil
• 3/4 cup water, or orange juice
• 1 tsp orange blossom water (optional)
• 2 tbsp pine nuts or blanched almonds, for topping

Instructions

1. Mix the dry ingredients
   In a large bowl, whisk together the semolina, flour, sugar, baking powder, anise, turmeric, and salt.
2. Add the wet ingredients
   Stir in the vegetable oil, water, and orange blossom water if using. Mix until you have a smooth, pourable batter.
3. Pour into the pan
   Pour the batter into a greased 9-inch square or round baking pan and smooth the top. Scatter the pine nuts or almonds over the surface.
4. Bake
   Bake at 350F for 28-32 minutes, until a toothpick inserted in the center comes out clean and the top springs back lightly.
5. Cool and cut
   Let the cake cool in the pan for 10 minutes, then cut into diamonds or squares while still warm.

Sfouf keeps well at room temperature for several days, covered.