Recipe: Perfect Semolina cake in sugar syrup - nammoura

Recipe: Perfect 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 cook that.

Ingredients of Semolina cake in sugar syrup - nammoura

1. You need of semolina.

2. It’s of sugar.

3. Prepare of milk.

4. It’s of vegetable oil.

5. You need of mastic gum, crushed in ½ teaspoon sugar.

6. Prepare of baking powder.

7. It’s of orange blossom water.

8. It’s of rose water.

9. It’s of tahini, sesame paste.

10. Prepare of - For the sugar syrup:.

11. It’s of sugar.

12. Prepare of water.

13. It’s of rose water.

14. It’s of orange blossom water.

15. You need of lemon juice.

16. Prepare of - For garnishing:.

17. It’s of almonds, cut in halves.

The syrup will soak in as the cake cools off.

In a large bowl mix the sugar, semolina, and butter together.

Then add in the milk, baking powder, orange blossoms water, yogurt and mix well to obtain a thick sticky batter.

Brush a non-stick sheet pan (which I prefer using because I like my Namoura cake thin, about an inch and half thick at the most) with tahini paste and then place the.

Semolina cake in sugar syrup - nammoura step by step

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..

Melt the butter and add it to the powder mixture.

Reduce the heat to a simmer, add lemon juice and extract, and stir to combine.

An egg free semolina cake is baked and while still hot it is doused with cool rose water (or vanilla) flavored sugar syrup.

The resulting dessert is rich, dense and absolutely delicious.

I was initially skeptical about the quantity of sugar in the recipe and if the syrup would make the dessert too wet and sticky, but in the end it all worked. -Take off the Namoura from the oven, while it's very hot, pour the cooled sugar syrup all over.