This recipe is an adaptation of a Lebanese dessert called Sfouf
Sfouf is really very similar to a Victoria sponge but with the flavour and the syrup it becomes delicious ,moist and exotic. Variations of this cake can be found from the Middle East along the Mediterranean. I will post a video of another variation at the bottom which i also love.
- 250g butter
- 200g golden caster sugar
- 2 oranges , finely grated zest and juice
- 4 eggs
- 50g plain flour
- 2 tsps baking powder
- 250g semolina
- 200g ground almonds
- 120g Greek yoghurt
- 2 oranges ,grated zest and juice
- 2 cinnamon sticks or pinch of saffron (optional)
- 275g sugar (caster or granulated)
- 500 ml water
- To make the syrup put all the syrup ingredients in a pan with 500ml water and bring slowly to a simmer, stirring until all the sugar has dissolved. Reduce the heat and simmer until syrupy, about 15 minutes.
- Heat the oven to 160 C. Butter and base line a 20cm spring form cake tin. Cream the butter, sugar and orange zest until pale and fluffy. Beat the eggs then whisk in one at a time.
- Sift in the flour and baking powder and fold through along with the orange zest, semolina and almonds. Add the orange juice and yoghurt and stir gently. Place a few skinned almonds on the top for show if you want to but this is optional of course.
- Pour into the prepared tin and cook for about 1 hour or until firm to the touch and a skewer comes out clean when inserted into the centre.
- Remove the cake from the oven and pierce all over with a skewer. Pour half the hot syrup over the warm cake. Leave to cool.
- Drizzle the cake with the remaining syrup and serve with a large spoonful of crème fraîche if you like.
Oven Temperature: 160 C/140f/Gas 3
Try this one as an alternative.