Ingredients with Measurements:
- 2 cups of semolina flour
- 1 cup of all-purpose flour
- 1 1/2 cups of sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground anise
- 1/2 cup of vegetable oil
- 1/2 cup of water
- 1/2 cup of orange blossom water
- 1/4 cup of slivered almonds
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with vegetable oil.
2. In a mixing bowl, whisk together the semolina flour, all-purpose flour, sugar, baking powder, salt, and ground anise.
3. Add the vegetable oil, water, and orange blossom water to the dry ingredients. Mix until well combined.
4. Pour the batter into the greased baking dish and smooth out the top with a spatula.
5. Sprinkle the slivered almonds over the top of the batter.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the sfouf cool in the baking dish for 10 minutes before slicing and serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- Makes 12-16 slices
Nutritional information:
- Calories per serving: 250
- Total fat: 10g
- Total carbohydrates: 38g
- Protein: 3g
Substitutions for ingredients:
- You can use almond flour instead of semolina flour for a gluten-free version of this recipe.
- If you don't have orange blossom water, you can use rose water or vanilla extract instead.
Variations:
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Replace the slivered almonds with pistachios or pine nuts for a different flavor and texture.
Tips and tricks:
- Make sure to grease the baking dish well to prevent the sfouf from sticking.
- Use a serrated knife to slice the sfouf for clean edges.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Storage instructions:
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, place a slice of sfouf on a microwave-safe plate and microwave for 15-20 seconds, or until warm.
Presentation ideas:
- Serve the sfouf on a platter with fresh fruit and a dollop of whipped cream.
Garnishes:
- Garnish the sfouf with a sprinkle of powdered sugar and a few fresh mint leaves.
Pairings:
- Serve the sfouf with a cup of hot tea or coffee.
Suggested side dishes:
- Serve the sfouf with a side of fresh fruit or a small salad.
Troubleshooting advice:
- If the sfouf is too dry, add a little more water to the batter.
- If the sfouf is too wet, add a little more semolina flour to the batter.
Food safety advice:
- Make sure to use clean hands and utensils when preparing the batter.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Food history:
- Sfouf is a traditional Lebanese cake that is often served during special occasions and holidays.
Flavor profiles:
- The sfouf has a sweet and nutty flavor with a hint of anise and orange blossom.
Serving suggestions:
- Serve the sfouf as a dessert or a sweet snack.
Related Categories
Cooking Method: N/A
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Region: Lebanese
Taste: Sweet, Citrusy, Aromatic, Anise, Anise-Flavored