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Namoura (Lebanese Semolina Cake with Orange Blossom Syrup) Recipe

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4.7 from 55 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://thefoodrecipe.com/namoura-lebanese-semolina-cake-with-orange-blossom-syrup-recipe/