Dairy-Free Lebanese Sfouf (Turmeric Cake)

Instructions

1. 1Preheat your oven to 175°C. Lightly grease a 22.86 × 33.02 cm baking pan with a small amount of the 1 cup of vegetable oil, then dust it with a small amount of the 2 cups of all-purpose flour, tapping out any excess.
2. 2In a large mixing bowl, combine the remaining 2 cups of all-purpose flour, the 0.5 cup of semolina flour, the 1 cup of sugar, the 2 tablespoons of turmeric powder, and the 2 teaspoons of baking powder. Stir these dry ingredients together thoroughly until they are evenly mixed.
3. 3Pour the remaining 1 cup of vegetable oil and the 1 cup of water into the bowl with the dry ingredients. Mix everything together with a whisk or spatula until the batter is smooth and no dry streaks of flour are visible.
4. 4Pour the prepared batter evenly into the greased and floured 22.86 × 33.02 cm baking pan. If you are using them, sprinkle the 0.25 cup of pine nuts evenly over the top of the batter.
5. 5Carefully place the baking pan into the preheated oven. Bake for 30 to 35 minutes, or until the top of the cake is golden brown and a wooden skewer or toothpick inserted into the center comes out clean, without any wet batter attached.
6. 6Remove the baking pan from the oven and place it on a wire rack. Allow the cake to cool completely in the pan for at least 1 hour; this ensures the cake sets properly and will be easier to cut.
7. 7Once the cake is completely cool, cut it into squares directly in the pan before serving.

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