Dessert

Namoura (Semolina Cake)

Name: Namoura (Semolina Cake)
Prep time: 20 min
Cook time: 40 min
Total time: 3 h
Yield: 8 servings
Cuisine: lebanese, middle_eastern
Ingredients: 300 g coarse semolina; 100 g fine semolina; 150 g sugar; 240 ml full-fat yogurt; 120 g melted unsalted butter; 1 tsp baking powder; 1 tbsp tahini; 16 pcs almond whole, blanched; 300 g sugar for syrup; 240 ml water for syrup; 1 tsp lemon juice; 1 tsp orange blossom water

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

Vegetarian

Allergen information: may contain gluten, milk, nuts, sesame, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

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

52%Score

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

Storage

Store leftover namoura in an airtight container at room temperature.

Reheating

Empty if eaten cold