Namoura (Semolina Cake)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Begin by making the sugar syrup: combine the sugar for syrup and water for syrup in a small saucepan.

2. 2

   Bring the syrup mixture to a boil over medium heat, stirring until the sugar dissolves completely.

   Ca. 5 min.

3. 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.

   Ca. 10 min.

   Kokkens note: Allow the syrup to cool completely while you prepare the cake.

4. 4

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

   Ca. 15 min.

5. 5

   Grease a 23x33 cm (9x13 inch) baking pan with tahini, ensuring it is evenly coated.

   Ca. 1 min.

   Kokkens note: Tahini adds a subtle nutty flavor and helps prevent sticking.

6. 6

   In a large bowl, combine the coarse semolina, fine semolina, sugar, and baking powder.

   Ca. 1 min.

   Kokkens note: Ensure all dry ingredients are well mixed.

7. 7

   Add the full-fat yogurt and melted unsalted butter to the dry ingredients.

8. 8

   Mix everything together until just combined; do not overmix, as this can make the cake tough.

   Ca. 2 min.

   Kokkens note: A wooden spoon or your hands work well for this.

9. 9

   Pour the semolina batter into the prepared baking pan and spread it evenly with a spatula.

   Ca. 1 min.

10. 10

    Score the top of the batter into 16 equal squares or diamonds using a sharp knife, without cutting all the way through.

    Ca. 2 min.

    Kokkens note: This helps the syrup penetrate evenly and makes serving easier.

11. 11

    Place one blanched almond in the center of each scored piece.

    Ca. 2 min.

12. 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.

    Ca. 40 min.

    Kokkens note: Keep an eye on the edges to ensure they don't burn.

13. 13

    Immediately upon removing the hot cake from the oven, pour the cooled sugar syrup evenly over the entire surface.

    Ca. 1 min.

    Kokkens note: The contrast in temperatures helps the cake absorb the syrup better.

14. 14

    Let the namoura cool completely at room temperature for at least 2 hours, or preferably longer, before cutting and serving.

    Ca. 2 t.

    Kokkens note: Cooling allows the syrup to fully absorb and the cake to set.