Namoura

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 180°C (350°F).

   Ca. 10 min.

2. 2

   Use the tahini to thoroughly grease a 23x23 cm (9x9 inch) baking pan.

   Ca. 2 min.

   Kokkens note: Using tahini instead of butter adds a subtle nutty flavor and helps create a beautiful crust.

3. 3

   In a large bowl, whisk together the coarse semolina, the cake's granulated sugar, and the baking powder.

   Ca. 2 min.

4. 4

   Pour the melted unsalted butter and plain yogurt into the dry ingredients and mix with a spatula until just combined.

   Ca. 1 min.

   Kokkens note: Avoid overmixing the batter to keep the cake's texture tender.

5. 5

   Spread the batter evenly into the prepared baking pan.

   Ca. 2 min.

6. 6

   Set the pan aside and let the batter rest at room temperature for 30 minutes.

   Ca. 30 min.

   Kokkens note: Resting allows the semolina to absorb the liquid, which is crucial for the final texture.

7. 7

   While the cake bakes, prepare the syrup by combining the syrup's granulated sugar and water in a small saucepan.

   Ca. 1 min.

   Kokkens note: Starting the syrup while the cake bakes ensures it will be the right temperature when needed.

8. 8

   Bring the syrup to a boil over medium heat, stirring until the sugar dissolves, then reduce heat and simmer for 8-10 minutes.

   Ca. 10 min.

9. 9

   Remove the syrup from the heat, then stir in the lemon juice and orange blossom water. Set aside.

   Ca. 1 min.

   Kokkens note: Adding the flavorings off the heat preserves their delicate aroma.

10. 10

    After the batter has rested, use a knife to lightly score the surface into diamond or square shapes, then press a blanched almond into the center of each piece.

    Ca. 3 min.

11. 11

    Bake for 35-40 minutes, until the top is golden brown and a skewer inserted into the center comes out clean.

    Ca. 40 min.

12. 12

    Immediately after removing the cake from the oven, pour the warm syrup evenly over the entire hot surface.

    Ca. 2 min.

    Kokkens note: You should hear a satisfying sizzle as the hot cake absorbs the syrup.

13. 13

    Allow the Namoura to cool in the pan for at least one hour before serving.

    Ca. 1 t.

    Kokkens note: This resting time is essential for the syrup to fully soak in and the cake to set.

14. 14

    Once cooled, cut along the pre-scored lines to serve.

    Ca. 2 min.