Name: Namoura - Lebanese Semolina Cake
Prep time: 20 min
Cook time: 35 min
Total time: 75 min
Ingredients: **CAKE BATTER**; 2 cups semolina (preferably coarse); 1 cup full-fat yogurt (runny; if batter is too dense, add a drizzle of milk); 2–3 tablespoons sugar + pinch salt; 1 tablespoon bicarbonate of soda; 200 g unsalted butter, melted; Whole or slivered almonds (skinless), for topping; **SUGAR SYRUP**; 2 cups white sugar; 1 cup water; 1 tablespoon lemon juice; 2 tablespoons rose water; 2 tablespoons orange blossom water

"Namoura is a beloved Lebanese semolina cake, soaked in a fragrant rose and orange blossom syrup for irresistible stickiness. Topped with almonds and baked to golden perfection, it's a simple yet indulgent treat. Perfect for sharing at gatherings or enjoying with tea."

Method 4 Steps

1

Mix all batter ingredients until combined. Let rest for 1 hour to soften the semolina. The batter should be spreadable; loosen with more yogurt or milk if too dense.
2

Preheat oven to 180°C. Butter a cake pan and spread batter evenly. Cut into diamond or square shapes with a knife. Place one almond in the center of each piece. Bake 30–40 minutes until golden.
3

Meanwhile, prepare the syrup: In a small saucepan, boil water, sugar, and lemon juice until sugar dissolves, about 10 minutes. Remove from heat and stir in rose water and orange blossom water.
4

Immediately after baking, recut the lines and pour hot syrup evenly over the cake. Let it absorb fully—the cake should be sticky. Once absorbed, transfer pieces to a serving platter.

Namoura - Lebanese Semolina Cake

🥗 Ingredients (13 items)

Method 4 Steps

🛒 Shopping List