"You can make this cake (sfouf) either square or round and I love having this for breakfast with a cup of tea or as a sweet treat in the afternoon with cup of coffee," says Jackie Chahine of Profiterole Patisserie. You will need a 20 cm cake pan for this recipe.






Skill level

Average: 3.5 (123 votes)


  • 1 tsp ground aniseed
  • 185 ml (¾ cup) milk
  • 250 g caster sugar
  • 125 ml (½ cup) vegetable oil
  • 300 g (2 cups) plain flour
  • 1 tsp baking powder
  • 2 tsp ground turmeric
  • 80 g (½ cup) pine nuts
  • whipped cream, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time 1 hour

Preheat oven to 180 °C. Place aniseed and 80 ml water in a small saucepan over high heat and bring to the boil. Cook for 2 minutes or until reduced to about ¼ cup. Strain and cool.

Whisk milk and sugar in a jug until sugar dissolves. Whisk in oil and aniseed mixture.

Sift flour, baking powder and turmeric in a large bowl, then make a well in the centre. Pour in milk mixture, whisking to combine, then pour into a greased 20 cm cake pan lined with baking paper. Scatter with pine nuts and bake for 45 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. Serve sfouf with cream.


Photography by Brett Stevens