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Today it’s about an egg-less yellow cake. A turmeric cake with a hint of anise. The addition of semolina brings the perfect crunch. You can’t resist yourself from having another slice.
Do not overbake the cake. It will lose the moisture resulting a Dry Cake. Cool it completely before you serve. It will take 15-30 minutes.
Pairing Sfouf Cake
The cake is a bit dry in texture. It tastes better when you pair this with a cup of your favorite tea. I will suggest a smoky Tea or a cup of Kashmiri Kahwa. Coffee goes well too.
You can also serve a slice as a Dessert with fresh fruit compote.
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.
Whisk milk and sugar until sugar dissolves. Add oil,aniseed and whisk well with a wooden spoon.
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.