Yellow like the sun, this cheerful seeded treat is inspired by the Lebanese sfouf, an almond-and-semolina cake that is eaten on special occasions and is also flavored with turmeric. This one is not a recipe to turn to when you need a sugar fix. It’s almost savory due to the turmeric and mix of sesame seeds, making it a perfect addition to a weekend brunch spread. We find the use of tahini to grease the pan a particularly genius kitchen hack.
- 7-Inch Savarin Mold or Tube Pan
- Large Bowl
- Wire Rack
Tip: If you’re not using a savarin mold or tube pan, the cake can be baked in a 7-inch (18-cm) square pan. Grease the base with tahini, which will both prevent sticking and add extra flavor, but sprinkle the sesame seeds on top of the batter instead of underneath.