This Lebanese turmeric loaf is finished off with a beautiful coconut topping for the perfect bite.
Sfouf loaf with lemon coconut topping:
- 2 Tbsp. tahini, to grease the pan
- 2 1⁄4 cup fine semolina
- 3⁄4 cup cake flour
- 1 1⁄2 Tbsp. ground turmeric
- 2 1⁄4 tsp. baking powder
- 3⁄4 cup vegetable oil
- l 1⁄2 cup oat milk
- 1 tsp. rose water
- 1 1/2 cups brown sugar
- 80 grams raspberries Handful slivered almonds
- 2 lemons, zested
- 1/3 cup desiccated coconut
- 3⁄4 cup vegan coconut yoghurt
- 200 grams raspberries, extra Fresh roses, sliced in half
Preheat oven to 190°C. Line a 22cm x 13cm loaf tin with baking paper and coat thinly with the tahini.
COMBINE semolina, flour, turmeric and baking powder together in a bowl and whisk to combine. In a separate bowl, mix together the oil, milk, rose water and sugar until the sugar has mostly dissolved.
POUR the wet ingredients into the dry ingredients and mix until smooth. Fold through the raspberries. Pour into the prepared pan and top with the almonds.
BAKE for 1 hour and 10 minutes until set and a skewer comes out clean. If the sfouf starts becoming too brown during baking, loosely cover the tin with foil. Cool the sfouf before removing from the loaf tin.
LEMON COCONUT TOPPING
Rub the lemon zest into the coconut until the coconut turns slightly yellow.
SPOON the coconut yoghurt over the top of the sfouf and sprinkle over the coconut topping and extra raspberries. Decorate with the roses to finish.
TIP: Rest the cake for 30 minutes before baking for a smoother texture
HANDS-ON TIME 15 min | TOTAL TIME 1 hour 30 min | SERVES 8-10 | VEGAN | QUICK&EASY
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