Semolina cake in sugar syrup - nammoura. Namora is a semolina cake soaked in sugar syrup that is often found on baklava platters. Combine three cups sugar, lemon juice, and water in a small saucepan. Place the semolina, melted butter and sugar in a large bowl and stir until well.

Once the cake is in the oven, mix syrup ingredients and stir over medium heat until the sugar dissolves. Prepare the sugar syrup and let it cool. Mix the semolina, softened butter and sugar with your hands until well blended. You can cook Semolina cake in sugar syrup - nammoura using 17 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Semolina cake in sugar syrup - nammoura

Prepare 1 kg of semolina.
You need 1 cup of sugar.
You need 1 cup of milk.
It's 1 cup of vegetable oil.
Prepare 1/2 teaspoon of mastic gum, crushed in ½ teaspoon sugar.
You need 4 teaspoons of baking powder.
You need 3 teaspoons of orange blossom water.
Prepare 3 teaspoons of rose water.
It's 1 teaspoon of tahini, sesame paste.
Prepare of - For the sugar syrup:.
Prepare 2 1/2 cups of sugar.
Prepare 1 1/2 cups of water.
It's 1 teaspoon of rose water.
It's 1 teaspoon of orange blossom water.
You need 1 teaspoon of lemon juice.
You need of - For garnishing:.
Prepare 25 of almonds, cut in halves.

The nammoura will keep up to a week in an air-tight container. Make the syrup while the cakes are baking. Prepare the Sugar Syrup: -Boil together sugar and water. -Add lemon juice, when the syrup starts thickening. -Add rose water and orange blossom water just before you turn off the heat or right after. What I loved about this cake was that it was so different from the cakes I normally bake.

Semolina cake in sugar syrup - nammoura step by step

To prepare the sugar syrup, put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 min until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl..
For the batter, mix all the ingredients together, except the tahini..
Grease the bottom and sides of a 30 cm diameter baking tray with the tahini. Spread evenly the batter in the tray and leave to rest at room temperature for 1½ hr..
Preheat the oven to medium heat. Put the tray in the oven on the middle rack and bake for around 30 min..
Remove from the oven and cut the cake into lozenges while still in the pan. Return the tray to the oven on the top rack until the cake's surface turns golden brown..
Turn off the oven. Pour the sugar syrup over the cake while it is still hot and place it back in the oven for a while until the syrup is absorbed..
Take out the cake and place an almond in the middle of each lozenge piece. Serve at room temperature..

First, it used no butter, then it used very little flour, and finally was doused in a lemony sugar syrup that was simply divine. Anyway, I could (as I am wont to do) go on and on. Basbousa is a traditional Middle Eastern moist cake-like sweet or dessert using semolina/suji/cream of wheat, baked and soaked in a sugar syrup, either flavored with orange blossom or rose water. The other names for it used in different parts of the middle east are "Harissa", "ravani or revani" etc. Check out Turkish Semolina Cake in Syrup for a subtle twist on this simple recipe.