Description
We know, we know, saying moist is frowned upon, but there really is no better word to describe this Lebanese sweet, syrup soaked semolina cake known as the Namoura.
Ingredients
Units
Scale
For the Sugar Syrup:
- 1 cup granulated sugar
- 1/2 cup water
- 1 teaspoon fresh lemon juice
- 1 tablespoon rose water (or 1 tsp vanilla extract)
For the Semolina Cake:
- 3 cups semolina flour
- 3/4 cup sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for greasing the pan
- 1 cup plain whole-milk yogurt
- 2 1/2 tsp baking soda
- 1/4 cup slivered almonds
Instructions
- Make the syrup: combine the sugar, water, and lemon juice in a small saucepan over medium heat. Stir until the sugar dissolves, then bring to a gentle boil. Simmer for 5 minutes until slightly thickened. Remove from heat and stir in the rose water (or vanilla). Let cool completely before using.
- Preheat the oven to 400°F (205°C). Brush a 9×13-inch baking pan generously with melted butter.
- Combine the semolina flour, melted butter, and sugar in a large mixing bowl. Stir well to combine. Set aside.
- In a medium bowl, combine the yogurt and baking soda. Mix well and set aside for about 10 minutes until the mixture nearly doubles in size and becomes foamy.
- Pour the yogurt mixture over the semolina mixture and mix well until fully combined. Transfer the batter to the prepared pan and press into an even layer.
- Use a knife to score the surface on the diagonal into 2-inch diamond-shaped pieces. Press a slivered almond into the center of each diamond.
- Bake for 25–30 minutes until deep golden brown.
- Place the baking dish on a wire rack. Immediately drizzle the cooled syrup evenly over the hot namoura. Let cool completely before re-cutting along the scored lines and serving. Namoura keeps well at room temperature for up to 3 days.
Notes
The syrup must be completely cool when it hits the hot cake — this contrast is what gives namoura its characteristic moist, dense texture. Use rose water for a classic floral version or vanilla extract for a milder sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baking, Cake
- Cuisine: Lebanese