Sfouf

by - 23:16

Sfouf 
It was all exaggerated in India when everything seemed to contain turmeric. I can say that our relationship didn’t start well.

While in mythical Byblos at the end of last year, a yellow cake looked very appealing to me at breakfast. It included turmeric, but I loved it! When I returned home, I tried to bake it; it was a success.

This NoMoMoo challenge, which is very dear to me and started last week, made me push the limits of this cake, searching for and finding gluten-free vegan substitute ingredients.

The star? The cashew sour cream from NoMoMoo!

 

You will need a 20x20 cm baking pan and—

100g cornstarch

a pinch of sea salt

110g brown sugar

100g gluten-free oatmeal

1 teaspoon of turmeric powder

4g baking powder

140g cashew sour cream

orange blossom water

90ml spring water

35ml flaxseed oil

1 tbsp of tahini

9 pistachio beans

 

I like authenticity, so I choose my ingredients as much as possible from the countries whose recipes I prepare or from nearby countries. I love local producers!

If we talk about basic ingredients, I used Romanian cornstarch. I bought the sea salt from Lebanon in a convent from Anfeh village. I also bought the orange blossom water from Lebanon – and you may add more than just a drop. The tahini is from Turkey; the pistachio is Iranian but processed in Romania. The flaxseed oil is Romanian. The best ingredients can transform a regular meal into a terrific one, especially if we prepare it with love and support!

Panda has been helping and supporting me from the beginning, as always

Returning to the NoMoMoo sour cream, it is special: fluffy, versatile, and great! Panda feels the same way.

Panda after licking the NoMoMoo sour cream mini-bowl

To make this cake, which is perfect as such or as a tea cake, mix the cornstarch, the sea salt, the brown sugar, the oatmeal, the turmeric powder, and the baking powder.

What's that yellow powder? It's turmeric!

Add the wet ingredients: the cashew sour cream, the orange blossom water, the spring water, and the flaxseed oil.

Stir with a wooden spoon until homogenised.

Grease the baking pan with tahini, pour the mixture, and add the pistachio beans in 9 (imagined) centres of slices.

Bake at 180°C in the preheated oven for 25 minutes.

 

Let it cool and enjoy it!

Baked Sfouf

What flavours do you feel? 😊

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