Sfouf loaf with lemon coconut topping

This Lebanese turmeric loaf is finished off with a beautiful coconut topping for the perfect bite. Sfouf loaf with lemon coconut topping: INGREDIENTS SFOUF LOAF 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 TO ASSEMBLE 2 lemons, zested 1/3 cup desiccated coconut 3⁄4 cup vegan coconut yoghurt 200 grams raspberries, extra Fresh roses, sliced in half METHOD SFOUF LOAF 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 … Continue reading Sfouf loaf with lemon coconut topping