Turmeric Semolina Cake - 4 ways

Four fun Ways to Enjoy Our Turmeric Semolina Cake (Sfouf)

1. Classic & Nutty – Baked in a tray and sprinkled with sesame seeds or crunchy nuts.

2. Rich & Indulgent – Soaked with a light syrup for extra moistness.

3. Showstopper Bundt – Served as a bundt cake with a drizzle of date syrup or carob molasses.

4. Cupcakes – Perfect for kids (or the kid in you!) with fun toppings - thanks @mezzabyclara

Traditional Turmeric Semolina Cake (Sfouf)

1. Traditional Turmeric Semolina Cake (Sfouf)

Ingredients

• 1 pouch Turmeric Semolina Baking Mix

• 1/3 cup oil of choice, we like olive oil!

• 3/4 cup milk of choice, we like whole milk

• Optional: 2 tbsp sesame seeds, nuts of choice, or coconut flakes

• Optional: 2 tbsp Tahini

Directions:

1. Preheat oven to 375F

2. Grease 8x8 pan with tahini

3. Mix pouch with oil and milk

4. Pour into pan and sprinkle sesame seeds or nuts of choice on not

5. Bake for 25-30 mins!

6. Cool for 10 mins then cut into squares and enjoy (if you used olive oil, the taste of oilve oil might be strong in the beginning but then it mellows down and it makes for the most moist sfouf)

Turmeric Semolina Cake with Coconut Flakes and Rose-water Syrup

2. Turmeric Semolina Cake with Rose-Water Syrup

Ingredients

• 1 pouch Turmeric Semolina Baking Mix

• 1/3 cup oil of choice, we like olive oil!

• 3/4 cup milk of choice, we like whole milk

• 1/4-1/2 cup rose-water syrup - recipe below

• Optional: 2 tbsp sesame seeds, nuts of choice, or coconut flakes

• Optional: 2 tbsp Tahini

Rose-water syrup recipe:

• 1 cup sugar

• ½ cup water

• 1½ tsp lemon juice

• 2 tsp rose water

  Combine sugar, water, and lemon juice in a saucepan and whisk well until sugar dissolves. Bring to boil, then simmer for 8 minutes without stirring. Remove from heat, stir in rose water.
  
  

Directions

• Follow directions above for steps 1 through 5

• When you take the cake out of the oven, pour room temp syrup all over and wait for 1-2 hours to cool-down and for the syrup to soak

Turmeric Bundt Cake

3. Turmeric Semolina Bundt Cake

Ingredients

• 2 pouches Beituti Sfouf Mix

• 4 large eggs

• 1/3 cup full-fat Greek yogurt

• 1 cup whole milk

• 1/2 cup neutral oil

• Optional: 4 tbsp sesame seeds

• For serving: date syrup, honey or carob molasses

Directions

• Preheat oven to 350°F (175°C).

• Grease a standard Bundt pan.

• Optional: Sprinkle sesame seeds directly on the pan (so they go on top of the cake when flipped)

• In a large bowl, whisk eggs until light and foamy (2–3 minutes).

• Add yogurt, milk, and oil. Whisk until smooth.

• Add Beituti Sfouf mix (all 2 pouches) gradually, folding with a spatula until just combined. Batter should be pourable but thick.

• Pour into Bundt pan. Tap pan gently to release air bubbles.

• Bake 45–50 min, until a skewer comes out clean and the top is golden.

• Cool 10–15 min before unmolding.

Turmeric Semolina Cupcakes

3. Turmeric Semolina Cupcakes

Ingredients

• 1 pouch Turmeric Semolina Baking Mix

• 1/3 cup oil of choice, we like olive oil!

• 3/4 cup milk of choice, we like whole milk

• Optional: 2 tbsp sesame seeds, nuts of choice, or coconut flakes

• Optional: 2 tbsp Tahini

Directions

• Grease cupcake pan

• Add batter and sprinkle toppings, can do diff toppings on diff cupcakes to make it more fun

• Bake for 10-15 mins