Semolina Turmeric Cake Sfoof Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan with tahini.
• Combine boiling water and anise seeds in a glass measuring cup; let steep, about 5 minutes. Strain into a bowl; stir in sugar until dissolved. Discard anise seeds.
• Mix flour, turmeric, baking powder, and anise seed powder together in a bowl. Make a well in the center; mix in oil and butter. Stir in sweetened anise water until batter is the consistency of thick yogurt.
• Pour batter into the prepared baking pan. Score top into diamond shapes with the tip of a knife; place 1 pine nut in the center of each diamond.
• Bake in the preheated oven until top is lightly browned, about 30 minutes.

Steps:

• Preheat oven to 350°F, grease a deep rectangular pan 81/4 x121/4 x2 inches deep with a tablespoon of tahini.
• Mix the semolina, flour, baking powder, anise and turmeric in a bowl,.
• Add the olive oil or butter in small pieces and with your hands mix well until all well combined ( I use a cheese shredder for the butter instead of cutting them in small bits).
• In a separate bowl combine warm water or milk and sugar and stir until its dissolved.
• Add the syrup to the flour mixture and beat with a hand beater for 5 minutes.
• Pour into baking pan, sprinkle with sesame seeds, pine nuts or blanched almonds whichever you fancy!
• Bake for about 35 minutes or until the cake has risen and is cooked inside. Test with a toothpick and if it comes out dry the cake is done. Remove from the oven and allow to cool, then cut into diamonds or squares and serve at room temperature This cake will keep for a week if its stored in a sealed container in a cool place.