Our turmeric cake (sfouf), has a stunning yellow color, a subtly sweet flavor, and is surprisingly addictive. This famous Middle Eastern dessert is perfect with tea or coffee, or as a grab and go snack.
Turmeric cake. Believe it or not, one of the simplest, most delicious cakes we've ever had in our life. Our grandmother used to make us Sfouf (turmeric cake) all the time when we were kids and she came to visit us in Barcelona. And I guess the reason we love it so much, is because it reminds us of her. We haven't seen her in many years ( she lives in Israel) and we think about her every day.
For years we’ve tried to figure out how to make this cake. It's so simple, yet we never quite got it right. It’s been driving us crazy. And the recipe our grandmother gave us was all “a little bit of this and a little bit of that"... So we tried using it as a guide, but the result was never the same.
We did, however, discover during our many, many trials, that mixing turmeric and baking soda turns your cake red once you bake it. Kind of like an all natural red velvet cake, only bitter. Pretty neat, uh?
So finally, after all the science experiments and a few disasters, we came up with the recipe we’re sharing today. Still not exactly our grandmother’s cake... but I think it's time to accept that, no matter how much we try, it will never be like hers. Because it's missing the most important ingredient: her loving touch.
Hope you guys enjoy it!
*Read about the benefits of Turmeric in this article by Dr. Andrew Weil:
Ingredients For Turmeric Cake (Sfouf)
- Self-rising flour: you can make your own self rising flour at home by mixing 1 cup unbleached all-purpose flour, 1 ½ teaspoons baking powder and ¼ tsp salt.
- Oil: any neutral-flavored oil will work here ( avocado, grapeseed, etc)
- Plant-based milk: any sweetened will work here, almond, coconut, oat, cashew, soy etc
- Unsweetened shredded coconut
- Turmeric: use ground turmeric
- Tahini: we use it (like our grandmother does) to grease the baking pan. It gives the turmeric cake a nutty flavor.
How To Make Turmeric Cake (Sfouf)
Other Middle Eastern Desserts You Must Try
- Halvah Bars
- Maamoul - Pistachio stuffed Middle Eastern Cookies
- Montecaos ( cinnamon cookies)
- Rose Water Almond Milk Pudding
- Halvah Stuffed Dates Dipped in Chocolate
- Semolina Borekas with Orange Blossom Syrup
DID YOU LIKE OUR TURMERIC CAKE RECIPE?
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Our turmeric cake (sfouf), has a stunning yellow color, a subtly sweet flavor, and tastes surprisingly addictive. This famous Middle Eastern dessert is perfect when eaten with tea or coffee or as a grab and go snack.
- 3 cups self rising flour (See Note 1)
- 1 ½ cups unsweetened shredded coconut
- ⅔ cup granulated sugar
- 1 tbsp turmeric
- Pinch of salt
- ¾ cup avocado oil
- 1 ¾ cups SWEETENED plant milk
- 2 tbsp tahini
- 18 shelled pistachios
- Preheat the oven to 350F. Grease the bottom and sides of a 11x7x1.5 in baking dish with the tahini
- In a large bowl, combine the flour, coconut, sugar, turmeric and and salt. Mix well
- Add the oil and milk and gently stir all the ingredients together until just combined (do not over mix). Spoon the batter evenly onto prepared baking dish
- Divide the batter into 8 imaginary squares (3 wide,6 long). Place one pistachio in the middle of each imaginary square (or place them anywhere you wish!)
- Bake at 350F for approximately 45 minutes. Let cool for at least 15 minutes before cutting
- You can make your own self rising flour at home by mixing 1 cup unbleached all-purpose flour, 1 ½ teaspoons baking powder and ¼ tsp salt.
- Prep Time: 5 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Serving Size: 1 square
- Calories: 245
- Sugar: 9.4
- Sodium: 395
- Fat: 14.6
- Saturated Fat: 5.2
- Unsaturated Fat: 9.4
- Trans Fat: 0
- Carbohydrates: 26.8
- Fiber: 1.7
- Protein: 2.9
- Cholesterol: 0
Keywords: turmeric cake, sfouf, turmeric recipes, Middle Eastern desserts, sweets with turmeric, vegan