Syrup-Soaked Semolina Cake (Namoura) Recipe
Namoura is a traditional Middle Eastern syrup-soaked semolina cake that offers a delightful combination of a tender, buttery crumb and aromatic syrup infused with lemon and floral essences. This easy-to-make dessert is perfect for special occasions or a sweet treat to enjoy with tea.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Scale
Syrup
- 2 cups (400 grams) granulated sugar
- 1 cup (240 milliliters) water
- 1 tablespoon freshly squeezed lemon juice
- 1 1/4 teaspoons lavender extract, vanilla extract, or rose water
Namoura Cake
- 3 cups (490 grams) semolina flour
- 3/4 cup (170 grams) unsalted butter (1 1/2 sticks), melted, plus more for coating the pan
- 3/4 cup (150 grams) granulated sugar
- 1 cup (227 grams) plain whole-milk yogurt
- 2 1/2 teaspoons baking soda
- 1/4 cup (29 grams) slivered almonds
Instructions
- Prepare the syrup: In a small saucepan over high heat, combine sugar and water. Stir until the sugar dissolves and bring to a boil. Reduce heat to a simmer, add lemon juice and your choice of lavender extract, vanilla extract, or rose water. Stir well and simmer for about 2 minutes until thickened. Remove from heat and let cool.
- Prepare the baking dish and semolina mixture: Preheat the oven to 400°F (204°C). Grease a 9-by-13-inch baking dish with butter. In a large bowl, combine the semolina flour, melted butter, and granulated sugar. Mix thoroughly and set aside.
- Activate the yogurt mixture: In a medium bowl, stir together the yogurt and baking soda until combined. Let it rest for about 10 minutes until it nearly doubles in size, indicating it is activated.
- Combine and assemble the cake: Pour the yogurt mixture over the semolina mixture and mix well to form a consistent batter. Transfer this mixture into the prepared baking dish, spreading it evenly. Using a knife, score the surface diagonally into 2-inch diamond shapes. Place a slivered almond at the center of each diamond.
- Bake the cake: Bake in the preheated oven for 25 to 30 minutes until the top is golden brown and set.
- Add the syrup and cool: Once baked, place the dish on a wire rack and immediately drizzle the cooled syrup evenly over the hot namoura. Allow the cake to cool completely to room temperature before recutting along the scored lines and serving.
Notes
- For the best flavor, use fresh lemon juice and a high quality floral extract such as rose water or lavender extract.
- Make sure the yogurt and baking soda mixture is allowed to rest and activate to help the cake rise and develop a soft texture.
- Coating the baking dish with plenty of butter prevents sticking and adds richness.
- Allowing the cake to cool thoroughly after adding the syrup ensures it absorbs the syrup fully and the cake holds its shape when served.
- Variations include topping with chopped pistachios or shredded coconut for extra texture.
Keywords: Namoura, Semolina Cake, Middle Eastern Dessert, Syrup-Soaked Cake, Rose Water Cake, Lavender Cake, Yogurt Cake, Semolina Dessert
