Recipe by Lara
"A Lebanese dessert that is not overly sweet. It is pleasing to the American palate due to it's lack of rose water and orange blossom essence, found in most Middle Eastern desserts. Sahteyn! (bon appetit!)"
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1 1/2 cups
1 1/2 teaspoons
1 1/8 cups
My whole family really enjoyed this recipe!! Its very yummy!! The younger ones put syrup on top to make it even sweeter.
It has a very pungent taste that wasn't very pleasing. I assume it is an acquired taste, but my family and I disliked it.
AWESOME CAKE. I love Middle Eastern cooking, and the turmeric is such a pleasant surprise. Shukran :)
I followed the recipe exactly and it turned out delicious! As I grow older I'm getting more and more turned off of overly sweet desserts, so this was perfect. I love the taste of turmeric, but it can be pungent--as one reviewer noted--especially if not measured correctly. Make sure you use a proper measuring spoon, because adding too much of certain spices (powdered cloves comes to mind) can overpower a baked good. Thank you for sharing this recipe!
I added a good amount or rose water, and I cooked it longer in a gas oven.
I made this cake using Chinese five spice instead of turmeric, and it was great. I really liked the texture. Without the spice, it's also a great eggless cake recipe.
I made this for a dinner club party themed "Mushrooms and Turmeric." I was excited to find a recipe that actually fit the theme. It was good and served its purpose but was not one of my favorite desserts. I'd consider making it again for another "themed" meal.
I use fine semolina and no milk. Turns out perfect. I add sesame seeds on top instead of pine nuts
* Percent Daily Values are based on a 2,000 calorie diet.
Semolina Turmeric Cake (Sfoof)
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 92
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