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!
Ingredients
Equipment
Method
- 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
