Namoura (Syrup-Soaked Semolina Cake)
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2cups/400 grams granulated sugar
- 1tablespoon freshly squeezed lemon juice
- 1¼teaspoons lavender extract, vanilla extract or rose water
- ¾cup/170 grams unsalted butter (1½ sticks), melted, plus more for coating the pan
- 3cups/490 grams semolina flour
- ¾cup/150 grams granulated sugar
- 1cup/227 grams plain whole-milk yogurt
- 2½teaspoons baking soda
- ¼cup/29 grams slivered almonds
For the Syrup
For the Cake
Nutritional analysis per serving (22 servings)
247 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 1 gram dietary fiber; 26 grams sugars; 4 grams protein; 149 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small saucepan over high heat, boil sugar and 1 cup/240 milliliters of water, stirring until the sugar is dissolved. Reduce the heat to a simmer, add lemon juice and extract, and stir to combine. Simmer until thickened into a syrup, about 2 minutes. Remove from the heat and set aside to cool.
- Step 2
Heat oven to 400 degrees. Coat a 9-by-13-inch baking dish with butter. Place the semolina, melted butter and sugar in a large bowl and stir until well combined; set aside.
- Step 3
Place the yogurt and baking soda in a medium bowl and stir to combine. Set aside until the mixture has nearly doubled in size, about 10 minutes.
- Step 4
Pour the yogurt mixture over the semolina mixture and mix well to combine. Transfer to the buttered baking dish and press into an even layer. Using a knife, score the surface of the namoura on the diagonal into 2-inch diamond-shaped pieces. Top each diamond in the center with an almond. Bake until golden brown, 25 to 30 minutes.
- Step 5
Place baking dish on a wire rack and drizzle the cooled syrup over the top of the hot namoura. Let cool to room temperature before recutting along the scored lines and serving.
Private Notes
Comments
I've made many times, so I'll share some variations: First, always use Greek yogurt (preferably Fage). It's thicker and provides more substance to the cake. Add coconut to the batter -- it's delicious!
I made this just as written and it was good. But the next day it was actually amazing! I would totally make this again, but plan ahead and give it a full day to sit. I used Bob's Red Mill semolina. I also think using almond extract in the syrup would be great.
Yes, you want the coarse variety, similar to cream of wheat.
This reminds me of Indian Rava / Sooji Halwa or Sheera. Delicious! If you can't find semolina in regular grocery stores, look for Sooji Rawa in Indian grocery stores. Try adding cardamom for a slightly different and rich flavor.
I flavored the syrup with orange blossom water instead. Delicious!
Amazing! I used almond extract, Greek yogurt, and tahini for greasing the pan. I didn’t have a properly sized pan so I halved the ingredients and used a loaf pan. Assuming the depth was a little greater, I cooked at 350 for about 25 minutes. Can’t wait to make again.