Lebanese Sfouf: One-Bowl Turmeric Semolina Cake That Keeps All Week for Lunchboxes

Heat the oven to 350F. Brush a 9-inch square baking pan generously with the tahini; this is the traditional nonstick trick and adds a faint sesame flavor to the crust.

Serves 12

Ingredients

• 1 1/2 cups fine semolina
• 1 cup all-purpose flour
• 1 1/4 cups granulated sugar
• 1 tablespoon ground turmeric
• 2 teaspoons baking powder
• 1/2 teaspoon ground anise (optional)
• 1/4 teaspoon fine salt
• 1 cup whole milk
• 1/2 cup neutral oil or melted butter
• 1 teaspoon vanilla extract
• 1 tablespoon tahini, for greasing the pan
• 1/4 cup blanched almonds or pine nuts, for topping

Instructions

1. Heat the oven to 350F. Brush a 9-inch square baking pan generously with the tahini; this is the traditional nonstick trick and adds a faint sesame flavor to the crust.
2. In a large bowl, whisk together the semolina, flour, sugar, turmeric, baking powder, anise and salt until evenly yellow.
3. Pour in the milk, oil and vanilla and stir with a spatula just until you have a thick, smooth batter with no dry pockets. Let it rest 10 minutes so the semolina hydrates.
4. Scrape the batter into the pan and smooth the top. Press the almonds into the surface in rows so each square will get one.
5. Bake 30 to 35 minutes until the top is golden, the edges pull from the pan and a toothpick comes out clean.
6. Cool completely in the pan, then cut into 12 squares or diamonds.
7. Store in an airtight container at room temperature up to 5 days; the cake stays moist and slightly chewy, which makes it a sturdy lunchbox sweet that does not need refrigeration.
8. Sfouf is the everyday cake of Lebanon, sold by the square in bakeries and baked at home for feast days and school snacks alike. Its startling golden color comes entirely from turmeric, which in this quantity tastes warm and earthy rather than savory, and the semolina gives it a pleasantly sandy crumb. It is eggless and needs no mixer or frosting, so it is one of the few from-scratch cakes you can genuinely make on a weeknight and still be packing into lunchboxes the following Friday.

Nutrition (estimated, per serving)

• Calories: 290 kcal
• Protein: 5g
• Fat: 11g
• Carbohydrates: 44g
• Fiber: 2g
• Sugar: 21g
• Sodium: 150mg