Turmeric Tart with Orange Blossom Water [egg free]

turmeric tart slice with fork

‘This tart is adapted from the Lebanese ‘Sfouf’ made from semolina and turmeric.  It is moist, sweet and economical.  Orange flower water is very popular in Maltese sweets and the flavour marries very well with the exotic middle eastern flavours of this cake. 

Turmeric is a spice with over 300 different components and it has many amazing properties.  I usually use the fresh root but for this tart, I prefer the powder. 

The colour of the tart is reddish when it is baked but this turns to a rich yellow colour after a few hours.   When used in cooking, turmeric provides small benefits and therefore  I tend to use small amounts on a frequent basis. 

Grate it into soups and stews, in teas and herbal infusions but if you are pregnant or suffer from gall stones, seek the advise of your doctor or medical practitioner before consuming it on a regular basis

You will need:

2 cups semolina
2 cups plain flour
1 teaspoon bicarbonate of soda
1/4 teaspoon salt
1 teaspoons turmeric powder
a pinch of ground star anise or a tablespoon of aniseed liquour [anizetta]

2 cups buttermilk

2 cups sugar OR 1 cup sugar and 1 cup stevia

2 teaspoons orange flower water [ilma zahar]
1/2 cup butter
1 tablespoon tahini

Top with Whole brown almonds

Baking spray and I use a 18cm tart dish by Prestige


Preheat the oven to 180C

Prepare a loose bottomed tart dish with baking spray and line the bottom with baking paper.

Sieve the flour twice into a large mixing bowl.  Add the semolina, turmeric, salt, anise and bicarbonate of soda.  Stir and combine well.

In a saucepan on low heat mix together the butter, tahini and sugar until the butter and tahini melt and the mixture appears consistent.  Add the buttermilk.

Move the dry ingredients to the side of the bowl and pour the liquid ingredients into the well in the middle.  Finally add the orange flower water and use a large metal spoon to combine the mixture together.

Pour the mixture into the prepared tart tin and arrange the almonds on top of the batter.

Bake in a preheated oven for 35-40 minutes and allow to cool completely before removing from the tin.

Trade Enquiries:
Buttermilk available at http://qualityfoods.com.mt/
Saxa Salt by Premier Foods at George Borg Ltd
Fry Light Cooking Spray, President Butter by Rimus Group
Semolina by Good Earth Distributors Ltd
Billingtons Unrefined Sugar available at Borg and Aquilina
Prestige cookware and kitchenware K & Co, Telephone 79415384


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