Description
Namoura is a traditional Middle Eastern syrup-soaked semolina cake known for its moist texture and fragrant flavor. This easy-to-make dessert combines semolina, yogurt, and melted butter baked to golden perfection, then drenched in a sweet lemon and rose or lavender-scented syrup, finished with crunchy slivered almonds for added texture and aroma.
Ingredients
Scale
Syrup
- 2 cups/400 grams granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 1/4 teaspoons lavender extract, vanilla extract, or rose water
Cake
- 3/4 cup/170 grams unsalted butter (1 1/2 sticks), melted, plus more for coating the pan
- 3 cups/490 grams semolina flour
- 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
- Make the syrup: In a small saucepan over high heat, boil 2 cups of granulated sugar with 1 cup (240 milliliters) of water, stirring until the sugar dissolves completely. Reduce heat to a simmer, add freshly squeezed lemon juice and your choice of lavender extract, vanilla extract, or rose water. Stir to combine and let it simmer for about 2 minutes until thickened. Remove from heat and set aside to cool.
- Prepare the oven and pan: Preheat the oven to 400°F (204°C). Butter a 9-by-13-inch baking dish thoroughly to prevent sticking.
- Mix dry ingredients with butter: In a large bowl, combine the semolina flour, melted unsalted butter, and 3/4 cup of granulated sugar. Stir well until fully blended and set the mixture aside.
- Activate the yogurt mixture: In a medium bowl, mix the plain whole-milk yogurt with the baking soda until combined. Let the mixture rest for about 10 minutes or until it nearly doubles in size, allowing it to activate and develop a slight rise for a tender crumb.
- Combine and transfer to pan: Pour the yogurt and baking soda mixture into the semolina mixture, stirring thoroughly to combine all ingredients uniformly. Transfer this batter into the buttered baking dish and press it down evenly to form a smooth surface.
- Score and top with almonds: Using a knife, score the surface of the cake diagonally to create 2-inch diamond shapes. Place one slivered almond in the center of each diamond piece to add both decoration and texture.
- Bake: Bake the cake in the preheated oven for 25 to 30 minutes, or until the top is a beautiful golden brown color.
- Apply syrup and cool: Once baked, place the dish on a wire rack and immediately drizzle the cooled syrup evenly over the hot cake to allow full absorption. Let the cake cool to room temperature so the syrup thickens nicely and the flavors meld.
- Serve: Recut along the scored diamond shapes and serve the Namoura as a deliciously moist and fragrant dessert that pairs well with tea or coffee.
Notes
- Ensure the syrup is cooled before drizzling on the hot cake to maximize absorption without making the cake soggy.
- You can substitute rose water, vanilla extract, or lavender extract in the syrup to vary the flavor according to preference.
- Using plain whole-milk yogurt and letting the baking soda activate in it is crucial for the cake’s texture and rise.
- Slivered almonds add a traditional crunchy garnish, but you may substitute with pistachios or walnuts if desired.
- This cake keeps well and often tastes even better after resting overnight as the syrup fully soaks in.
- Store Namoura in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Namoura, semolina cake, syrup-soaked cake, Middle Eastern dessert, semolina, syrup cake, rose water dessert, lavender extract dessert
