Sfouf

Method

Preheat the oven to 180C and lightly oil a 30cm round baking tin. In a large bowl, combine the plain flour, cornflour, sugar, baking powder, turmeric and salt. Make a well in the centre and pour in the oil and yoghurt, then mix with a fork or wooden spoon until a thick, spreadable batter forms. Transfer the mixture to the prepared tin and smooth the top evenly. Arrange the whole blanched almonds across the surface in decorative rows, pressing them gently into the batter. Bake for 25-30 minutes until golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and whilst still warm, cut into diamond or square shapes. Allow to cool completely in the tin before serving.