Recipe: at dinner Semolina cake in sugar syrup - nammoura

Recipe: at dinner Semolina cake in sugar syrup - nammoura Delicious, fresh and tasty.

Semolina cake in sugar syrup - nammoura. Reduce the heat to a simmer, add lemon juice and extract, and stir to combine. Remove from the heat and set aside to cool. To prepare the sugar syrup, put the sugar and water in a small saucepan and place over medium heat.

Syrup: Once the cake is in the oven, mix syrup ingredients and stir over medium heat until the sugar dissolves.

The syrup will thicken further as it cools.

Drizzle the cake with the syrup.

You can have Semolina cake in sugar syrup - nammoura using 17 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Semolina cake in sugar syrup - nammoura

1. It’s of semolina.

2. Prepare of sugar.

3. It’s of milk.

4. Prepare of vegetable oil.

5. Prepare of mastic gum, crushed in ½ teaspoon sugar.

6. It’s of baking powder.

7. Prepare of orange blossom water.

8. It’s of rose water.

9. Prepare of tahini, sesame paste.

10. Prepare of - For the sugar syrup:.

11. It’s of sugar.

12. You need of water.

13. It’s of rose water.

14. It’s of orange blossom water.

15. Prepare of lemon juice.

16. Prepare of - For garnishing:.

17. You need of almonds, cut in halves.

The syrup will soak in as the cake cools off.

A sticky and sweet dessert from Lebanon, these decadent cakes made of coarse semolina are so simple to make that you can easily end up with more than enough to tide you through waves after waves of Eid visitors.

By soaking the cakes in sugar syrup then topping them off with almonds or shaved coconut, you'll be sure to get cakes that are not only rich but moist and full of texture as well!

This cake (Nammoura) is not just easy to make but is quick to put together too.

Semolina cake in sugar syrup - nammoura instructions

1. 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..

2. For the batter, mix all the ingredients together, except the tahini..

3. 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..

4. Preheat the oven to medium heat. Put the tray in the oven on the middle rack and bake for around 30 min..

5. 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 cakes surface turns golden brown..

6. 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..

7. Take out the cake and place an almond in the middle of each lozenge piece. Serve at room temperature..

Nammoura is your best choice when you are ready for an extra sweet treat.

It is probably the sweetest cake you can get.

The yeast gives it its spongy texture, and the sugar syrup gives it its distinctive extra sweet taste.

This time we have Namoura, an eggless semolina coconut cake drizzled with a sugar syrup, also known as Basbousa in the wider Middle East.

I have tested many many many namoura recipes and adjusted this final version to my liking.