I have a quiet passion for turmeric and find myself incorporating it into everything I make. So imagine my sheer delight when I found a cake whose main spice was turmeric 😆. Cut into small squares; this cake is a mouthful of sheer joy. Originally Lebanese, an eggless semolina cake with additions including nigella seeds, cinnamon, anise, almond flour and even an orange sugar syrup. Hence, I have eaten my fair share of Sfouf over the past few months, searching for my perfect cake.

It is undoubtedly true here in Greece, and as you travel further East, that coffee is rarely served (certainly to a guest in the home) without a little something sweet on the side. Often a small treat to compliment the coffee. It explains why Sfouf is a simple, easy bake using store cupboard ingredients. Created in a few minutes with minimum fuss.

Sfouf cake is not a dessert; this is most definitely a coffee mid-morning/late afternoon cake. It is traditionally decorated with pine nuts or almonds (or pistachios, as featured in Syria Recipes from Home), baked in a square tin and served cut into small squares/diamonds. For me, this is a perfect choice; not too sweet but light and moist even though it is eggless.

The recipe is straightforward. The only important thing is to leave the mixture to rest for 10-15 minutes in the tin before you put it in the oven. Turn it once halfway through cooking.

More recipes for breakfast and brunch here or baking here🧁🍰