A Lebanese dessert that is not overly sweet. It is pleasing to the American palate due to its lack of rose water and orange blossom essence, found in most Middle Eastern desserts. Sahteyn! (Bon appetit!)

Lara

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Recipe Summary

Servings:
12
Yield:
1 9-inch round cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round baking pan.

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  • In a small bowl, mix semolina, flour, turmeric and baking powder. Set aside.

  • In a large bowl, stir milk and sugar until sugar is dissolved. Add flour mixture and oil and beat with an electric beater at medium speed for 5 minutes. This step is essential, do not use any shortcuts.

  • Pour into a prepared 9 inch round pan. Sprinkle top with pine nuts. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until wooden pick inserted in center comes out dry.

Nutrition Facts

188 calories; protein 1.4g 3% DV; carbohydrates 24.1g 8% DV; fat 10g 15% DV; cholesterol 1.6mg 1% DV; sodium 69.5mg 3% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/13/2006
My whole family really enjoyed this recipe!! Its very yummy!! The younger ones put syrup on top to make it even sweeter. Read More
(16)

Most helpful critical review

Rating: 1 stars
07/03/2003
It has a very pungent taste that wasn't very pleasing. I assume it is an acquired taste but my family and I disliked it. Read More
(8)
23 Ratings
  • 5 star values: 11
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/13/2006
My whole family really enjoyed this recipe!! Its very yummy!! The younger ones put syrup on top to make it even sweeter. Read More
(16)
Rating: 5 stars
08/19/2010
I followed the recipe exactly and it turned out delicious! As I grow older I'm getting more and more turned off of overly sweet desserts so this was perfect. I love the taste of turmeric but it can be pungent--as one reviewer noted--especially if not measured correctly. Make sure you use a proper measuring spoon because adding too much of certain spices (powdered cloves comes to mind) can overpower a baked good. Thank you for sharing this recipe! Read More
(13)
Rating: 5 stars
10/19/2004
AWESOME CAKE. I love Middle Eastern cooking and the turmeric is such a pleasant surprise. Shukran:) Read More
(12)
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Rating: 5 stars
09/05/2003
I added a good amount or rose water and I cooked it longer in a gas oven. Read More
(8)
Rating: 1 stars
07/03/2003
It has a very pungent taste that wasn't very pleasing. I assume it is an acquired taste but my family and I disliked it. Read More
(8)
Rating: 3 stars
06/21/2007
I made this for a dinner club party themed "Mushrooms and Turmeric." I was excited to find a recipe that actually fit the theme. It was good and served its purpose but was not one of my favorite desserts. I'd consider making it again for another "themed" meal. Read More
(7)
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Rating: 4 stars
08/26/2009
I made this cake using Chinese five spice instead of turmeric and it was great. I really liked the texture. Without the spice it's also a great eggless cake recipe. Read More
(6)
Rating: 3 stars
09/30/2011
Yum! Easy to make not too sweet and great crumbly texture. Thanks! Read More
(4)
Rating: 4 stars
08/29/2002
nice cake not too sweet. Read More
(4)