Vegan Turmeric Cake (Sfouf)
Vegan Turmeric Cake (Sfouf) is an ideal dessert which is dairy free. Light and fluffy, these heavenly pieces will quickly become family and friends favorites!
Equipment
- Electric Mixer
- Bowl
- Strainer
- Measuring Cup
- Baking Plate
Ingredients
- 1 ½ Cup Flour T45-T55
- 1 ½ Cup Semolina
- 2 Cups Sugar
- 1 Cup Water
- 1 Small Cup Olive Oil
- 2 tsp Turmeric Ground
- 2 tsp Baking Powder
- 1 Cup Sesame Seeds Taw
- 2 tbsp Sesame Cream (Tahini)
- 1 tbsp Orange Blossom Water
Instructions
- In the bowl of your electric mixer, add the sugar and water
- Mix until all the sugar is dissolved
- Add the olive oil and mix once more
- In a separate bowl, add the flour, semolina and baking powder
- Using a spoon or spatula, mix them very well together
- Add the Turmeric and the Orange Blossom Water to the wet mixture and give it a good mix
- Once the wet mixture is homogenous, start adding the dry mixture using a strainer, to avoid chunks from forming. Do it progressively, half a cup at the time, while mixing in between.
- Preheat your oven at 180 degrees Celsius (356 degrees Fahrenheit)
- Pour the Sesame Cream on your baking plate and spread it all over. This will avoid the Turmeric Cake from sticking
- Pour the mixture in the baking plate
- Sprinkle it with your raw sesame seeds
- Place it in the oven for about 40 mins, or until golden and dry. You can test the dryness by sticking a knife in the middle
- Remove from the oven and let it cool for about 15 mins
- Using a knife, divide your Turmeric Cake into squares to serve and enjoy!
Video
Notes
Our Cooking Hints:
- Sfouf are best preserved in a closed tupperware
- You can replace sesame seeds with almonds
