Namoura (Lebanese Semolina Cake)
Namoura is a classic Lebanese semolina cake, also known as basbousa, made with coarse semolina and soaked in a fragrant orange blossom simple syrup. Cut into diamonds and topped with blanched almonds, it’s dense, moist, and beautifully perfumed.
- Total Time1 hour 55 minutes
- Yield18 pieces 1x
- Diethalal-friendly, Vegetarian
Ingredients
Cake
- 2 1/2 cups coarse semolina flour
- 1 cup granulated sugar
- 1/2 cup ghee (melted)
- 3/4 cup whole or 2% milk
- 2 tsp baking powder
- 2 tbsp tahini (for the pan)
- 1/4 cup blanched almonds (or as needed)
Simple Syrup
- 1 1/2 cups granulated sugar
- 1 cup water
- 1 tbsp orange blossom water
- 1 tsp lemon juice
Instructions
- Make the Batter: In a stand mixer, mix the semolina, sugar, and melted ghee until well combined, about 1 minute. Add the milk and baking powder and mix until the batter comes together, 1 to 2 minutes more.
- Rest: Cover the batter and let it rest 45 minutes to soften the semolina.
- Make the Syrup: Meanwhile, combine the sugar and water in a small saucepan over medium-high heat. Bring to a boil, lower the heat, and cook, stirring, until the sugar dissolves, 1 to 2 minutes. Stir in the orange blossom water and lemon juice. Pour into a heatproof container and cool completely.
- Prepare the Pan: Preheat the oven to 350°F. Brush tahini over the bottom of a 9×9 baking dish. Transfer the batter to the pan and, with wet palms, spread it evenly with your hands.
- Cut and Bake: Cut into diamonds with 5 lengthwise and 8 crosswise diagonal cuts. Press an almond into each diamond. Bake until golden brown, about 40 minutes.
- Soak: Pour the cold syrup over the hot cake as soon as it comes out of the oven. Cool at least 1 hour before serving.
Notes
Use coarse (not fine) semolina for the right texture. Do not skip the 45-minute batter rest, which softens the semolina. The syrup must be fully cool and the cake hot when they meet, so the cake absorbs it evenly. Ghee gives the most authentic flavor (butter substitutes). Orange blossom water is the signature flavor; rose water is a traditional alternative. Score the diamonds deeply before baking for clean pieces. Keeps 3 days at room temperature or 5 refrigerated; often better the next day.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Lebanese
Nutrition
- Calories: 260
- Sugar: 28
- Sodium: 7
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 46
- Fiber: 1
- Protein: 4
- Cholesterol: 14
Find it online: https://blesseddish.com/namoura-lebanese-semolina-cake/
