Swoof is definitely one of my favourite cakes. I'm really into the special taste of turmeric - but I've also learned that the taste is not for everyone. But if you go for it and try Swoof, you'll be in for an unexpected taste sensation.
"A bit oily and dry"...
That's right! This delicious cake is made with a large portion of semolina and OIL. This is done without the egg, which is usually mixed in the cake batter.
"That's on purpose - Swoof doesn't come alone!"....
Swoof is often served with black tea (chai, actually all tea is called chai here) or a small cup of mocha with cardamom. Personally, I also like to have a glass of warm milk with cinnamon and a small dash of rose water. Then, when I dip a piece of cake in the milk, Swoof gives off some of its golden colour. The autumn sun sends its regards 😉
- 400g durum wheat semolina
- 350g flour
- 360g sugar
- 450ml milk
- 250ml oil
- 1 sachet baking powder
- 2 tbsp turmeric
- 2 tbsp tahini
- Handful of pine nuts
- 4 - 5 tbsp tahini for the baking dish / baking tray
I used a rectangular baking tin measuring 30 x 40 cm for the turmeric cake.
You can also use a baking tray - the change in size of the tray may affect the baking time.
- Sieve the flour, turmeric and baking powder and mix with the semolina and sugar.
- Add the milk and oil and mix everything into a dough.
- Add the tahini and continue stirring.
- Leave the dough to rest for 30 minutes while heating the oven to 180°.
- Grease the baking tin properly with tahini and then pour in the batter.
- Sprinkle the surface with pine nuts.
- Bake for 30 minutes at 180°.
Swoof is a little drier than other sponge cakes. So enjoy it with a coffee, tea or a glass of delicious milk. You should also cover it after it has cooled, otherwise it will lose moisture.