Lebanese Sfouf, Turmeric Semolina Cake with Pine Nuts

What you need

• 250 g (1 1/2 cups) fine semolina
• 125 g (1 cup) all-purpose flour
• 200 g (1 cup) sugar
• 1 tbsp baking powder
• 2 tsp ground turmeric
• 250 ml (1 cup) whole milk
• 130 ml (1/2 cup) sunflower oil
• 2 tbsp tahini, for the pan
• 30 g (3 tbsp) pine nuts

Method

Restated from the original video

1. 1

   Whisk the semolina, flour, sugar, baking powder and turmeric in a large bowl until the color is even.

2. 2

   Pour in the milk and oil and whisk until the batter is smooth, thick and free of lumps.

3. 3

   Rest the batter for 15 min so the semolina softens. Heat the oven to 180 °C (350 °F) meanwhile.

4. 4

   Stir the tahini well, then brush the base and sides of a 25 x 35 cm (10 x 14 in) baking pan with it.

5. 5

   Pour in the batter, level the top and scatter the pine nuts over it.

6. 6

   Bake until deep golden and a skewer in the center comes out clean, 30-35 min.

7. 7

   Cool in the pan for 15 min, then cut into diamonds or squares of about 4 cm (1 1/2 in). Serve warm or at room temperature.

Imported from ricette.giallozafferano.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.