Namoura (Lebanese Semolina Cake with Orange Blossom Syrup) Recipe
Introduction
Namoura is a delightful Middle Eastern semolina cake, known for its moist texture and fragrant orange blossom aroma. This recipe combines creamy vanilla skyr with fresh orange zest and a sweet syrup, creating a perfect balance of flavors that’s sure to impress.
Ingredients
- 3 cup fine semolina flour
- 3/4 cup melted butter
- 1/2 cup cane sugar
- 1 tbsp baking powder
- 9 oz Vanilla Bean Skyr (2 containers of 4.4 oz)
- 1/2 cup milk
- 1 orange (zest only)
- 1 tbsp orange blossom water
- Blanched almonds (for decoration)
- Tahini (for greasing the pan)
- 1 cup water
- 1 1/3 cup sugar (for syrup)
- 1 tbsp orange blossom water (for syrup)
Instructions
- Step 1: In a large bowl, whisk together the semolina flour, cane sugar, and baking powder until well combined.
- Step 2: Add the vanilla bean skyr, melted butter, 1 tablespoon of orange blossom water, milk, and orange zest to the dry ingredients. Mix until the batter comes together.
- Step 3: Cover the mixture and let it rest for 30 to 45 minutes. If the batter feels too dry, add a little more milk to achieve a soft consistency.
- Step 4: Preheat your oven to 350°F (175°C). Spread a thin layer of tahini on a parchment-lined baking sheet to prevent sticking.
- Step 5: Transfer the batter onto the prepared baking sheet. Using your hands, press it down evenly to form a flat surface. Cut the batter into diamond shapes before baking, and place a blanched almond in the center of each diamond.
- Step 6: Bake the cake for 30 to 35 minutes. For a golden top, you may broil it for 1 to 3 minutes at the end of baking—watch carefully to avoid burning.
- Step 7: While the cake bakes, prepare the syrup. In a saucepan, bring the water and sugar to a boil. Lower the heat to medium-low and simmer for 6 to 7 minutes until it thickens slightly. Remove from heat and stir in 1 tablespoon of orange blossom water. Let the syrup cool.
- Step 8: Once the cake is out of the oven and still warm, pour the cooled syrup evenly over it, allowing the cake to absorb the sweet flavors.
Tips & Variations
- You can substitute vanilla bean skyr with plain Greek yogurt or labneh for a similar creamy texture.
- For extra flavor, add a pinch of ground cinnamon or cardamom to the batter.
- If you don’t have orange blossom water, rose water can be used as a lovely alternative.
- Adding chopped pistachios on top before baking gives a nice crunch and color contrast.
Storage
Store namoura in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to one week. Reheat gently in the oven or microwave before serving to restore the soft texture. The syrup-soaked cake tastes best when served slightly warm or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make namoura without skyr?
Yes, you can replace skyr with plain Greek yogurt or labneh. These alternatives provide a similar creamy texture and tangy flavor that complements the semolina cake.
How do I know when the syrup is ready?
The syrup is ready after simmering for 6 to 7 minutes when it slightly thickens but is not too syrupy. It should coat the back of a spoon lightly. Adding the syrup while the cake is warm ensures proper absorption.
PrintNamoura (Lebanese Semolina Cake with Orange Blossom Syrup) Recipe
Namoura is a traditional Middle Eastern semolina cake known for its moist texture and fragrant orange blossom syrup. This version uses fine semolina combined with creamy vanilla bean skyr and a hint of orange zest and blossom water to create a delicate, sweet dessert topped with blanched almonds. The cake is baked until golden and then soaked in a fragrant syrup, making it irresistibly soft and flavorful.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12–16 pieces 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
For the Cake:
- 3 cups fine semolina flour
- 3/4 cup melted butter
- 1/2 cup cane sugar
- 1 tbsp baking powder
- 9 oz Vanilla Bean Skyr (2 containers of 4.4 oz each)
- 1/2 cup milk (add more if needed)
- Zest of 1 orange
- 1 tbsp orange blossom water
- Blanched almonds (enough for topping each piece)
- Tahini (for greasing the pan)
For the Syrup:
- 1 cup water
- 1 1/3 cup sugar
- 1 tbsp orange blossom water
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the fine semolina flour, cane sugar, and baking powder until well combined to ensure even distribution of the rising agent and sweetness.
- Add Wet Ingredients: Add the vanilla bean skyr, melted butter, 1 tablespoon of orange blossom water, milk, and orange zest to the dry mixture. Stir thoroughly until a batter forms. If the mixture feels dry, add a little more milk to achieve a soft, workable consistency.
- Rest the Batter: Cover the batter and let it rest for 30 to 45 minutes. This allows the semolina to absorb the liquids, resulting in a tender and moist cake texture.
- Prepare the Baking Tray: Spread a layer of tahini evenly over a baking sheet lined with parchment paper to prevent sticking and add a subtle nutty flavor to the base of the cake.
- Shape and Cut: Transfer the batter onto the tahini-lined baking sheet and press down firmly with your hands to create an even, smooth surface. Using a knife, cut the batter into diamond-shaped pieces before baking. Place a blanched almond in the center of each diamond as a garnish.
- Bake the Cake: Bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes, until the cake is set and lightly golden. For a more pronounced golden top, broil the cake for an additional 1 to 3 minutes carefully.
- Make the Syrup: In a small saucepan, combine the sugar and water and bring to a boil. Reduce the heat to medium-low and let it simmer for 6 to 7 minutes until the syrup thickens slightly. Remove from heat and stir in 1 tablespoon of orange blossom water. Allow the syrup to cool to room temperature.
- Syrup the Cake: While the cake is still warm, pour the cooled orange blossom syrup evenly over the surface. The cake will absorb the syrup, becoming moist and infusing it with delicate floral and citrus notes.
Notes
- Use fine semolina for the best texture; coarse semolina will result in a grainier cake.
- If you cannot find vanilla bean skyr, Greek yogurt can be used as a substitute, but it may alter the texture slightly.
- Adjust milk quantity to get a batter that holds together but is not too wet.
- Cutting the cake before baking helps in easy portioning and ensures the syrup penetrates each piece evenly.
- Keep the syrup cooled before pouring it on the hot cake to prevent it from evaporating too quickly.
- Storing the cake covered at room temperature keeps it moist for up to 3 days.
Keywords: Namoura, Middle Eastern dessert, semolina cake, orange blossom syrup, skyr cake
