|Photo: Turmeric and aniseed cake (sfouf)|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Turmeric and aniseed cake (sfouf) Recipe. Enjoy the Lebanese Cuisine and learn how to make Turmeric and aniseed cake (sfouf).
Prep Time: 20 min(s)
Cook Time: 45 min(s)
“You can make this cake either square or round and I love having this for breakfast with a cup of tea or as a sweet treat in the afternoon with cup of coffee,” says Jackie Chahine of Profiterole Patisserie. You will need a 20 cm cake pan for this recipe.
1 tsp ground aniseed
185 ml (¾ cup) milk
250 g caster sugar
125 ml (½ cup) vegetable oil
300 g (2 cups) plain flour
1 tsp baking powder
2 tsp ground turmeric
80 g (½ cup) pine nuts
whipped cream, to serve
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Cooling time: 1 hour
Preheat panggangan to 180°C. Place aniseed and 80ml water in a small saucepan over high heat and bring to the boil. Cook for 2 minutes or until reduced to about ¼ cup. Strain and cool.
Whisk milk and sugar in a jug until sugar dissolves. Whisk in oil and aniseed mixture.
Sift flour, baking powder and turmeric in a large bowl, then make a well in the centre. Pour in milk mixture, whisking to combine, then pour into a greased 20 cm cake pan lined with baking paper. Scatter with pine nuts and bake for 45 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely. Serve sfouf with cream.
Source: Feast Magazine, Issue 20, pg36