Sfouf is a famous Lebanese delicacy infused with aniseed and turmeric spices. Traditionally it’s made with semolina flour and lots of sugar. I have tweaked the recipe found on SBS to fit my taste featuring homeground einkorn flour, pure stevia powder and mango puree. The recipe is rather forgiving, so feel free to use other grains (spelt makes a great substitute) and nuts. The cake is traditionally cut into squares or diamond shapes before serving, that’s why it is called Sfouf, meaning “rows” in Arabic.

1 tsp Aniseed powder 80 ml Water 185 ml Milk 100 g Mango puree 0,5 g Pure stevia powder 125 ml Sunflower oil 280 g Einkorn, ground into flour 1 tsp Baking powder 2 tsp Turmeric powder 50 g Pine nuts

1. Grease and line a 20cm springform pan with parchment paper. Place aniseed powder and water in a small saucepan over high heat and bring to the boil. Cook for 2 minutes or until reduced to about 60ml. Turn off the heat and cool the mixture aside.
2. Whisk milk, mango puree, pure stevia powder, oil and aniseed mixture until well combined. Preheat oven to 180C/350F.
3. Sift flour, baking powder and turmeric in a large bowl, then make a well in the centre. Pour in milk mixture, whisking to combine, then pour into the prepared pan. Scatter with pine nuts and bake for 45 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.