Namoura (Semolina Cake)
Namoura is a classic Middle Eastern semolina cake, known for its moist, dense texture and fragrant sugar syrup. This vegetarian dessert is simple to prepare, making it a perfect sweet treat for any occasion.
An original recipe by Forkin
- Total time
- 3 hr
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 561 kcal
Allergen information: may contain gluten, milk, nuts, sesame, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
cake
- 300 gcoarse semolina
- 100 gfine semolina
- 150 gsugar
- 240 mlfull-fat yogurt
- 120 gmelted unsalted butter
- 1 tspbaking powder
pan preparation
- 1 tbsptahini
garnish
- 16 pcsalmond, whole, blanched
syrup
- 300 gsugar for syrup
- 240 mlwater for syrup
- 1 tsplemon juice
- 1 tsporange blossom water
Equipment
23x33 cm baking pan · toothpick · sharp knife · spatula · large bowl · small saucepan
The method
Step by step
- 1
Begin by making the sugar syrup: combine the sugar for syrup and water for syrup in a small saucepan.
- 2
Bring the syrup mixture to a boil over medium heat, stirring until the sugar dissolves completely.
About 5 min
- 3
Once boiling, reduce the heat and simmer for 10 minutes, then remove from heat and stir in the lemon juice and orange blossom water.
About 10 min
Cook’s note: Allow the syrup to cool completely while you prepare the cake.
- 4
Preheat your oven to 180°C (350°F).
About 15 min
- 5
Grease a 23x33 cm (9x13 inch) baking pan with tahini, ensuring it is evenly coated.
About 1 min
Cook’s note: Tahini adds a subtle nutty flavor and helps prevent sticking.
- 6
In a large bowl, combine the coarse semolina, fine semolina, sugar, and baking powder.
About 1 min
Cook’s note: Ensure all dry ingredients are well mixed.
- 7
Add the full-fat yogurt and melted unsalted butter to the dry ingredients.
- 8
Mix everything together until just combined; do not overmix, as this can make the cake tough.
About 2 min
Cook’s note: A wooden spoon or your hands work well for this.
- 9
Pour the semolina batter into the prepared baking pan and spread it evenly with a spatula.
About 1 min
- 10
Score the top of the batter into 16 equal squares or diamonds using a sharp knife, without cutting all the way through.
About 2 min
Cook’s note: This helps the syrup penetrate evenly and makes serving easier.
- 11
Place one blanched almond in the center of each scored piece.
About 2 min
- 12
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
About 40 min
Cook’s note: Keep an eye on the edges to ensure they don't burn.
- 13
Immediately upon removing the hot cake from the oven, pour the cooled sugar syrup evenly over the entire surface.
About 1 min
Cook’s note: The contrast in temperatures helps the cake absorb the syrup better.
- 14
Let the namoura cool completely at room temperature for at least 2 hours, or preferably longer, before cutting and serving.
About 2 hr
Cook’s note: Cooling allows the syrup to fully absorb and the cake to set.
Per serving
Nutrition
- Calories
- 560.7kcal
- Protein
- 8.8g
- Carbs
- 95.1g
- Fat
- 16.9g
- Fibre
- 2.2g
- Sugar
- 57.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover namoura in an airtight container at room temperature.
Empty if eaten cold
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