Dessert

Spouf (Lebanese turmeric cake)

Name: Spouf Lebanese turmeric cake recipe
Yield: 16
Ingredients: 2 cups (340g) fine semolina; 1 cup (150g) plain flour, sifted; 2.00 cup (220g) caster sugar; 1 tbs ground turmeric; 1 1/2 tsp baking powder; 1 cup (250ml) neutral flavoured oil (such as grapeseed or canola); 3/4 cup (185ml) milk; 1 cup (280g) thick Greek yoghurt; 2 tbs tahini; 1/2 cup (80g) pine nuts; 1/4 tsp ground turmeric; Juice of 1/2 lemon

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by delicious. team

delicious. team

Jul 19, 2021

You will need a 30cm lamington pan for this recipe.

2 cups (340g) fine semolina
1 cup (150g) plain flour, sifted
1 cup (220g) caster sugar
1 tbs ground turmeric
1 1/2 tsp baking powder
1 cup (250ml) neutral flavoured oil (such as grapeseed or canola)
3/4 cup (185ml) milk
1 cup (280g) thick Greek yoghurt
2 tbs tahini
1/2 cup (80g) pine nuts

Turmeric syrup

1 cup (220g) caster sugar
1/4 tsp ground turmeric
Juice of 1/2 lemon

Method

1.

Preheat the oven to 180°C. Grease the base and sides of a 20cm x 30cm lamington pan and line with baking paper.
2.

Place semolina, flour, sugar, turmeric and baking powder in a large bowl and whisk to combine. Place the oil, milk, yoghurt and tahini in a separate bowl and whisk until smooth. Add dry ingredients to wet ingredients and whisk until smooth. Spread into prepared pan, smoothing the top with the back of a spoon, and scatter with pine nuts. Bake for 35 minutes or until centre is just firm.
3.

For the syrup, place sugar and turmeric with 1 cup (250ml) water in a small saucepan over medium heat. Bring to a simmer and cook for 6-8 minutes until thickened. Remove from heat and add lemon juice. Cool slightly.
4.

Remove cake from oven and cool for 10 minutes, then pour the hot syrup over. Set aside at room temperature for 30 minutes to absorb the syrup. Cut into pieces and serve.