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Namoura
Lebanese Semolina Cake
A delightful Lebanese tea-time treat: a moist, syrup-soaked semolina cake topped with tahini and a single almond on each piece. This recipe offers a detailed guide to achieving a perfectly golden and fragrant Namoura.
🧂 Ingrédients
- 300 g Fine semolina(Fine semolina is crucial for the cake's texture.)
- 150 g Granulated sugar
- 200 g Plain yogurt(Full-fat yogurt will yield a richer cake.)
- 3-4 tablespoons Tahini(For brushing the baking pan. This adds a unique nutty flavor.)
- 300 ml Simple syrup(Prepare this ahead of time and ensure it's completely cold when pouring over the hot cake. For syrup: combine 150g sugar with 150ml water, bring to a boil, simmer for 5 minutes, then cool. Optional: add 1 tsp rose water or orange blossom water.)
- 16 Whole blanched almonds(One almond per serving piece. Blanched almonds are preferred for aesthetics.)
👨🍳 Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a 20x30 cm (8x12 inch) baking pan. Brush the bottom and sides generously with tahini, ensuring an even coating.
⏱️ 5 minutes - 2
In a medium bowl, combine the fine semolina and granulated sugar. Gradually add the plain yogurt and mix well with a spoon or spatula until a thick, cohesive batter forms. Ensure there are no dry pockets of semolina.
⏱️ 5 minutes - 3
Spread the semolina mixture evenly into the prepared tahini-brushed pan. Use the back of a spoon or a spatula to create a smooth, flat surface. Gently press down to compact the batter.
⏱️ 5 minutes - 4
Using a sharp knife, score the surface of the cake into 16 equal squares or diamond shapes. Be careful not to cut all the way through the batter. Press one blanched almond into the center of each scored piece.
⏱️ 5 minutes - 5
Bake in the preheated oven for 30-35 minutes, or until the cake is a deep golden brown and the edges are slightly pulling away from the sides of the pan. The top should feel firm to the touch.
⏱️ 30-35 minutes - 6
Remove the cake from the oven. Immediately and slowly pour the cold simple syrup evenly over the hot cake. You should hear a satisfying sizzle as the syrup is absorbed. Allow the cake to cool completely in the pan, which will take at least 1-2 hours, to fully absorb the syrup and set.
⏱️ 1-2 hours (cooling) - 7
Once cooled, carefully cut through the scored lines to separate the pieces. Serve at room temperature.
⏱️ 2 minutes
💡 Conseils de pro
- ✓Ensure your simple syrup is completely cold before pouring it over the hot cake. This contrast in temperature is key to the cake's texture and syrup absorption.
- ✓The tahini brushing in the pan is essential for both flavor and preventing sticking. Don't skip this step!
- ✓Scoring the cake before baking helps to define the pieces and makes it easier to cut after it's soaked.
- ✓Allowing the cake to cool completely after soaking is crucial for it to firm up and absorb all the syrup.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add 1 teaspoon of rose water or orange blossom water to the simple syrup for an aromatic twist.
- Mix 50g of desiccated coconut into the semolina batter for a subtle coconut flavor.