NAMOURA (SYRUP-SOAKED SEMOLINA CAKE)
Amanda Saab, a social worker and home cook who lives near Detroit, riffs on her Lebanese grandmother's recipe for namoura, a cake made from semolina flour, soaked in syrup while it's still warm. When she serves it at iftar dinners during Ramadan, Ms. Saab often doses the syrup with a little bit of lavender extract. You could follow her lead, or use another floral note like vanilla or rose. The cake has no eggs, but this version gets its rich flavor and texture from aerated yogurt, which goes bubbly within minutes of being mixed with a little baking soda.
Provided by Tejal Rao
Categories cakes, dessert
Time 1h
Yield 20 to 24 pieces
Number Of Ingredients 9
Steps:
- In a small saucepan over high heat, boil sugar and 1 cup/240 milliliters of water, stirring until the sugar is dissolved. Reduce the heat to a simmer, add lemon juice and extract, and stir to combine. Simmer until thickened into a syrup, about 2 minutes. Remove from the heat and set aside to cool.
- Heat oven to 400 degrees. Coat a 9-by-13-inch baking dish with butter. Place the semolina, melted butter and sugar in a large bowl and stir until well combined; set aside.
- Place the yogurt and baking soda in a medium bowl and stir to combine. Set aside until the mixture has nearly doubled in size, about 10 minutes.
- Pour the yogurt mixture over the semolina mixture and mix well to combine. Transfer to the buttered baking dish and press into an even layer. Using a knife, score the surface of the namoura on the diagonal into 2-inch diamond-shaped pieces. Top each diamond in the center with an almond. Bake until golden brown, 25 to 30 minutes.
- Place baking dish on a wire rack and drizzle the cooled syrup over the top of the hot namoura. Let cool to room temperature before recutting along the scored lines and serving.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 149 milligrams, Sugar 26 grams, TransFat 0 grams
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Greny Myrthil
[email protected]This cake is a bit time-consuming to make, but it's definitely worth it. The flavor is amazing!
Chourouk Ait Azzoug
[email protected]I've made this cake several times and it always turns out perfect. It's the perfect dessert for any occasion.
Sushil Chaudhary
[email protected]This is my go-to recipe for Namoura cake. It's always a crowd-pleaser.
Emily Luna
[email protected]I love this cake! It's so moist and flavorful. I always make it for special occasions.
Nabil Dowidar
[email protected]This cake was a hit at my dinner party! Everyone raved about the flavor and texture.
your favorite is here
[email protected]I'm not a fan of semolina cakes, but this one was actually pretty good. The orange blossom syrup really made it.
Khadija Hawa
[email protected]This cake was a bit too sweet for me, but it was still good. I think I'll try making it again with less sugar.
Khan Gabool
[email protected]This cake is so easy to make and it always turns out delicious. I love the orange blossom syrup on top.
Maili Tamang
[email protected]I made this cake for a party and everyone loved it! It was the perfect dessert to end a special meal.
Trftr Trftr
[email protected]This recipe was a disaster! The cake was dry and crumbly, and the syrup was too thick and sticky. I followed the recipe exactly, so I'm not sure what went wrong.
Maddix Hoskey
[email protected]This cake was a bit too sweet for my taste, but I still enjoyed it. The texture was nice and moist, and the orange blossom syrup added a nice flavor.
Itzel Zarahemla Caamal Cruz
[email protected]I've made this Namoura cake several times now, and it's always a hit. It's so easy to make and always turns out perfectly. The orange blossom syrup is the perfect finishing touch.
Adham Khouli
[email protected]This Namoura cake was a delightful treat! The semolina gave it a unique texture, and the orange blossom syrup added a wonderful floral flavor. I would definitely recommend this recipe to anyone looking for a delicious and unique dessert.