
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.
Equipment
- 7-Inch Savarin Mold or Tube Pan
- Large Bowl
- Wire Rack
Ingredients
- 1 Tbsp. (20 g) tahini
- 1 Tbsp. (10 g) black sesame seeds
- 1 Tbsp. (10 g) white sesame seeds
- ¾ cup (95 g) all-purpose flour
- ¾ cup (150 g) superfine sugar
- ¾ cup (95 g) semolina flour
- 1 tsp. ground turmeric
- ¾ tsp. baking powder
- ⅔ cup (150 ml) whole milk
- ¼ cup (60 ml) vegetable or sunflower oil
- 1 tsp. orange blossom water
Instructions
Step 1
Step 2
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.