Easiest Way to Make Appetizing Semolina cake in sugar syrup - nammoura
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 combined; set aside.
Semolina Cake is a Middle Eastern dessert that is similar in texture to cornbread, only sweeter and drenched in honey. It's known as Basbousa in Arabic. Semolina Cake has various names throughout the Middle East. You can have 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.
- It's 4 teaspoons of baking powder.
- It's 3 teaspoons of orange blossom water.
- Prepare 3 teaspoons of rose water.
- It's 1 teaspoon of tahini, sesame paste.
- You need of - For the sugar syrup:.
- You need 2 1/2 cups of sugar.
- You need 1 1/2 cups of water.
- Prepare 1 teaspoon of rose water.
- It's 1 teaspoon of orange blossom water.
- It's 1 teaspoon of lemon juice.
- It's of - For garnishing:.
- It's 25 of almonds, cut in halves.
Assyrians call it "Nammoura," while others refer to it by its Arabic name, "Basbousa." Dense cake/bars with Middle Eastern flavors like rose water and orange blossom water. Good for every occasion, great after a meal, or with tea or coffee. It is a semolina sponge cake with lemon zest, sweetened with a simple syrup flavored with orange zest. Prepare the sugar syrup and let it cool.
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..
Mix the semolina, softened butter and sugar with your hands until well blended. Add the yogurt and baking soda and mix well until Serve at room temperature. The nammoura will keep up to a week in an air-tight container. What I loved about this cake was that it was so different from the cakes I normally bake. First, it used no butter, then it used very little flour, and finally was doused in a lemony sugar syrup that was simply divine.