Cooks: Semolina Turmeric Cake (Sfoof):Lebanese kitchen

A Lebanese dessert that is not overly sweet. It is pleasing to the American palate due to its lack of rose water and orange blossom essence, found in most Middle Eastern desserts. Sahteyn! (Bon appetite!)

·       Servings: 12

·       Yield: 1 9-inch round cake

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·       1 ½ cups semolina flour

·       ½ cup all-purpose flour

·       1 teaspoon ground turmeric

·       1 ½ teaspoons baking powder

·       1 ⅛ cups white sugar

·       1 cup milk

·       ½ cup vegetable oil

·       1 tablespoon pine nuts

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Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round baking pan.

Step 2

In a small bowl, mix semolina, flour, turmeric, and baking powder. Set aside.

Step 3

In a large bowl, stir milk and sugar until sugar is dissolved. Add flour mixture and oil and beat with an electric beater at medium speed for 5 minutes. This step is essential, do not use any shortcuts.

Step 4

Pour into a prepared 9 inch round pan. Sprinkle top with pine nuts. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until the wooden pick inserted in the center comes out dry.

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