Namoura (Syrup-Soaked Semolina Cake)
Published May 30, 2017
Melina Hammer for The New York Times
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
FOR THE SYRUP
2 cups/400 grams granulated sugar
1 tablespoon freshly squeezed lemon juice
1 ¼ teaspoons lavender extract, vanilla extract or rose water
FOR THE CAKE
¾ cup/170 grams unsalted butter (1 ½ sticks), melted, plus more for coating the pan
3 cups/490 grams semolina flour
¾ cup/150 grams granulated sugar
1 cup/227 grams plain whole-milk yogurt
2 ½ teaspoons baking soda
¼ cup/29 grams slivered almonds
Nutritional analysis per serving
42 grams carbs; 18 milligrams cholesterol; 247 calories; 2 grams monounsaturated fat; 4 grams saturated fat; 7 grams fat; 1 gram fiber; 149 milligrams sodium; 4 grams protein; 26 grams sugar
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.
I’ve made this many times and it’s perfect just as it is, but tonight I didn’t have any semolina so I subbed in 1 cup of almond meal and 2 cups of polenta (incidentally making it GF) and compensated for the coarse grind of the polenta by adding an extra couple tablespoons of yoghurt and letting the batter sit and hydrate for about 10 minutes before baking, and baked it longer and cooler for 45 minutes at 180 Celsius. I also didn’t have lemons so I used the juice and zest of an orange in the syrup, along with some cardamom pods (removed from the syrup before pouring on top) some black pepper, saffron and rose water, I added a pinch of ground cardamom to the batter along with a little salt, and used 1/2 cup butter and 1/4 cup olive oil as I didn’t have the full amount of butter, didn’t have almonds so topped with a light sprinkle of nigella seeds because I’d just seen a dessert at my local Lebanese bakery sprinkled with nigella. It turned out delicious, a bit wetter and a little more like a halwa pudding than namoura, very good warm
Use a METAL pan! I made it in a 9 x 13 Pyrex pan and followed the recipe to pour the cool syrup (which was room temp) over the the hot Nomoura and my pan burst into a million smithereens! Please note to use a metal pan for this recipe.
This is by far the best recipe for Namoura! Truly a family favorite!