Semolina cake in sugar syrup - nammoura. Namora is a semolina cake soaked in sugar syrup that is often found on baklava platters. Combine three cups sugar, lemon juice, and water in a small saucepan. Great recipe for Semolina cake in sugar syrup - nammoura.

Soak it well and savor those super sweet lozenges! Place the semolina, melted butter and sugar in a large bowl and stir until well combined; set aside. Semolina flour is more course than regular white milled wheat flours, and in this Greek Orange Semolina Cake it results in a It's easy to make and with just yoghurt for topping it's also fairly quick in cake land. You can cook 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

You need 1 kg of semolina.
You need 1 cup of sugar.
Prepare 1 cup of milk.
It's 1 cup of vegetable oil.
You need 1/2 teaspoon of mastic gum, crushed in ½ teaspoon sugar.
It's 4 teaspoons of baking powder.
Prepare 3 teaspoons of orange blossom water.
You need 3 teaspoons of rose water.
You need 1 teaspoon of tahini, sesame paste.
It's of - For the sugar syrup:.
It's 2 1/2 cups of sugar.
You need 1 1/2 cups of water.
It's 1 teaspoon of rose water.
You need 1 teaspoon of orange blossom water.
Prepare 1 teaspoon of lemon juice.
Prepare of - For garnishing:.
It's 25 of almonds, cut in halves.

This cake is perfect for both afternoon tea and dessert. Make the syrup while the cakes are baking. I chose to soak my Semolina Cake in orange juice and orange blossom water, and the combination is outstanding. The syrup has just melted into the cake and you can see this wonderful sheen coming through.

Semolina cake in sugar syrup - nammoura step by step

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..
For the batter, mix all the ingredients together, except the tahini..
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..
Preheat the oven to medium heat. Put the tray in the oven on the middle rack and bake for around 30 min..
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 cake's surface turns golden brown..
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..
Take out the cake and place an almond in the middle of each lozenge piece. Serve at room temperature..

The first bites and we feel the moistness of this cake.. For a different flavor, you can use a cinnamon stick in the sugar syrup. Prepare the Sugar Syrup: -Boil together sugar and water. -Add lemon juice, when the syrup starts thickening. -Add rose water and orange blossom water just before you turn off the heat or right after. Prepare the sugar syrup and let it cool. Mix the semolina, softened butter and sugar with your hands until well blended.