A cake so easy that a baby could make it – that’s my kind of cake baking.
Sharon Salloum’s turmeric tea cake fits into this 'piece of cake' category and what comes out of the oven is the most glorious, level, almond-studded dessert - a far cry from what a baby could actually produce in any kitchen.
This cake is foolproof. For starters, it utilises the “dump and mix” method, much like a muffin, where wet and dry ingredients are combined into a batter and the whole thing gets baked. No whipping, creaming or folding. Second, it’s almost impossible to overcook.
Salloum lines the whole cake tin with tahini (read: no faffing with baking paper) which both stops it from sticking and also adds a glorious golden crust – not to mention the sweet toasted sesame smell coming from the oven as it bakes. Behind that glorious crust is a hearty, moist cake reminiscent of basbousa with a warmth from the turmeric and slight crumble from the semolina.
It’s also the second-most level cake that I’ve ever made (second to this one) so is definitely going in the back pocket for future bakes. If I ever have a layer cake on my hands this sfouf is destined to become a base layer as its sturdy texture would hold up well and well, the taste says it all.
How to make sfouf
Take a large bowl and add:
- 2 cups semolina
- 160 g plain flour (about 1 cup + 1 tbsp)
- 1 tsp turmeric
- 1 tsp baking powder
Mix to combine.
In a separate bowl place:
- 1 ¾ cups raw sugar
- 1 ½ cups milk
- ¼ cup water
- 250 g melted butter
Combine the wet and dry ingredients and stir to form a batter.
Grease a 23 cm cake tin with 2 tbsp tahini using your hands. Then, pour the batter into the tin.
Top with ½ cup raw slivered almonds and bake at 180°C fan-forced for 35-40 mins until a skewer comes out clean.
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