Lebanese Semolina Cake with Orange Blossom Syrup

Ingredients

• 1 cup (200g) fine semolina 1 cup (200g) fine semolina
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) orange juice 1/4 cup (60ml) orange juice
• 1 tablespoon orange zest 1 tablespoon orange zest
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the syrup: For the syrup:
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 cup (60ml) orange blossom water 1/4 cup (60ml) orange blossom water
• 1 tablespoon lemon juice 1 tablespoon lemon juice

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 1g
• Carbohydrates (total, sugars): 50g, 30g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a square baking dish.
2. 2.
   In a large bowl, combine the semolina, yogurt, sugar, vegetable oil, baking powder, baking soda, salt, orange juice, orange zest, and vanilla extract. Mix well until all the ingredients are fully incorporated.
3. 3.
   Pour the batter into the greased baking dish and spread it evenly.
4. 4.
   Bake in the preheated oven for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
5. 5.
   While the cake is baking, prepare the syrup. In a saucepan, combine the water, sugar, orange blossom water, and lemon juice. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes until the syrup thickens slightly.
6. 6.
   Once the cake is out of the oven, immediately pour the hot syrup over the hot cake, ensuring that it is evenly distributed.
7. 7.
   Allow the cake to cool completely in the baking dish, allowing it to absorb the syrup.
8. 8.
   Cut the Nammoura into squares or diamond shapes and serve.

Treat your ingredients with care...

• Semolina — Ensure you use fine semolina for the best texture in the cake.
• Orange blossom water — Use a high-quality orange blossom water to achieve an authentic and fragrant flavor.

Tips & Tricks

• For an extra citrusy flavor, add a tablespoon of lemon zest to the cake batter.
• Allow the cake to cool completely before cutting into it to ensure it absorbs the syrup properly.
• Serve the Nammoura with a dollop of Greek yogurt or a sprinkle of crushed pistachios for added texture and flavor.
• If you prefer a less sweet cake, reduce the amount of sugar in the syrup to your taste.
• Store any leftover Nammoura in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Nammoura at room temperature or slightly warmed. It pairs well with a cup of hot tea or Arabic coffee.

Presentation advice

Garnish the Nammoura with a sprinkle of powdered sugar and a few edible flowers for an elegant touch. Serve it on a decorative platter to showcase its golden brown crust.