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Namoura (Middle Eastern Semolina Cake with Orange Blossom Syrup) Recipe

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★★★★★

4.9 from 74 reviews

Namoura is a traditional Middle Eastern semolina cake that is beautifully moist and fragrant with orange blossom water and vanilla bean skyr. It features a tender crumb from the semolina and yogurt base, baked to a golden perfection and soaked in a delicate orange-scented syrup. Topped with blanched almonds and a layer of tahini, this dessert offers a delightful texture contrast and an irresistible sweetness, perfect for festive occasions or a special treat.

Ingredients

Scale

Dry Ingredients

  • 3 cup fine semolina flour
  • 1/2 cup cane sugar
  • 1 tbsp baking powder

Wet Ingredients

  • 3/4 cup melted butter
  • 9 oz Vanilla Bean Skyr (2 containers of 4.4 oz each)
  • 1/2 cup milk (plus more if needed)
  • 1 tbsp orange blossom water (for batter)
  • 1 orange (zest only)

Additional Ingredients

  • Blanched almonds (for topping)
  • Tahini (to spread on baking sheet)

Syrup Ingredients

  • 1 cup water
  • 1 1/3 cup sugar
  • 1 tbsp orange blossom water (for syrup)

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the fine semolina flour, cane sugar, and baking powder until well combined.
  2. Add Wet Ingredients: Incorporate the vanilla bean Skyr, melted butter, 1 tbsp orange blossom water, milk, and orange zest into the dry mix. Stir until a uniform batter forms. If the mixture feels too dry, add a little more milk as needed.
  3. Rest the Batter: Cover the batter and let it rest for 30-45 minutes. This resting period allows the semolina to absorb the liquids and swell, improving the cake’s texture.
  4. Prepare Baking Surface: Spread an even layer of tahini on a parchment-lined baking sheet to prevent sticking and add a subtle nutty flavor to the cake’s bottom.
  5. Shape and Score the Cake: Transfer the batter to the tahini-coated pan and press it flat and even with your hands. Using a knife, cut the surface into diamond shapes. Place a blanched almond in the center of each diamond to garnish before baking.
  6. Bake the Cake: Preheat the oven to 350°F (175°C). Bake the cake for 30-35 minutes until set. For a golden top, optionally broil for 1-3 minutes at the end, watching carefully to avoid burning.
  7. Prepare the Syrup: While the cake bakes, combine water and sugar in a saucepan and bring to a boil. Lower the heat to medium-low and simmer for 6-7 minutes until slightly thickened. Remove from heat and stir in 1 tbsp orange blossom water. Allow the syrup to cool.
  8. Syrup the Cake: When the baked namoura is still warm, pour the cooled syrup evenly over the cake. The cake will absorb the syrup, becoming moist and flavorful.

Notes

  • Resting the batter is crucial to soften the semolina and achieve the perfect texture.
  • If the batter feels too thick during resting, gradually add more milk to loosen it.
  • Cutting the cake before baking makes cutting easier after it’s cooked and ensures even baking.
  • Broiling at the end is optional but gives a pleasing golden top and slight crispness.
  • Use citrus-zested vanilla bean Skyr for added aroma and creaminess.
  • Store any leftovers in an airtight container at room temperature for up to 3 days.
  • The tahini layer adds flavor and prevents sticking but can be substituted with butter if preferred.

Keywords: Namoura, Semolina Cake, Middle Eastern Dessert, Orange Blossom Cake, Skyr Cake, Semolina Dessert

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