My Cooking Canvas
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Sfouf ,A lebanese Turmeric Cake

Any visitor with a big appetite, a little patience, and an adventurous spirit is bound to eat more and better in Lebanon than virtually anywhere else in the world.There is a sudden rise in popularity in lebanese food in India too.These days falafel, hummus are no more strange words to most of us.In terms of freshness, healthy eating this is a cuisine which delivers on each aspect.  I am part of a bloggers group “Chef across boundary” in Facebook where every month we face a cooking challenge.This month my gorgeous friend Garima gave us Lebanese cuisine as part of monthly challenge. You can check her recipes at her page Cafe Garima

Today it’s about a yellow cake, A turmeric cake with hint of anise and it’s egg-less too.

You can’t resist yourself of having another slice as soon as you get the softness of your first bite.

You have to carefully watch that it should not over bake,else it will loose it’s softness for sure. And you have to patiently watch it cooling at least for 15 min before you cut.I know it’s a difficult task to really wait when a gorgeous cake is lying in-front of u 😉 But you have to wait to enjoy as a fine slice rather than as cake pops 😀

Print Recipe
Sfouf
Prep Time 20 minutes
Cook Time 25 minutes
Servings
inch
Ingredients
Prep Time 20 minutes
Cook Time 25 minutes
Servings
inch
Ingredients
Instructions
  1. Preheat oven to 180 xb0C. Place aniseed and 3 tbsp water in a small saucepan over high heat and bring to the boil. Cook for 2 minutes or until reduced to about 1/3 of original. Strain and cool.
  2. Whisk milk and sugar until sugar dissolves. Add oil,aniseed and whisk well with a wooden spoon.
  3. Sift flour, baking powder and turmeric in a large bowl, then make a well in the centre. Pour in milk mixture, fold the batter to combine well, then pour into a greased 6 inch cake pan lined with baking paper. Scatter pine nuts ,sesama seeda on top and bake for 25-30 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.
Recipe Notes

Enjoy with your tea or coffee, it pairs very well.

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