Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, semolina cake in sugar syrup - nammoura. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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. Semolina Cake is a Middle Eastern dessert that is similar in texture to cornbread, only sweeter and drenched in honey.
Semolina cake in sugar syrup - nammoura is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Semolina cake in sugar syrup - nammoura is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have semolina cake in sugar syrup - nammoura using 17 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Semolina cake in sugar syrup - nammoura:
- Take 1 kg semolina
- Make ready 1 cup sugar
- Take 1 cup milk
- Take 1 cup vegetable oil
- Make ready 1/2 teaspoon mastic gum, crushed in ½ teaspoon sugar
- Make ready 4 teaspoons baking powder
- Take 3 teaspoons orange blossom water
- Get 3 teaspoons rose water
- Prepare 1 teaspoon tahini, sesame paste
- Take - For the sugar syrup:
- Make ready 2 1/2 cups sugar
- Prepare 1 1/2 cups water
- Get 1 teaspoon rose water
- Make ready 1 teaspoon orange blossom water
- Take 1 teaspoon lemon juice
- Get - For garnishing:
- Prepare 25 almonds, cut in halves
Mix the semolina, softened butter and sugar with your hands until well blended. The nammoura will keep up to a week in an air-tight container. What I loved about this cake was that it was so different from the cakes I normally bake. First, it used no butter, then it used very little flour, and finally was doused in a lemony sugar syrup that was simply divine.
Steps to make Semolina cake in sugar syrup - nammoura:
- 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.
Anyway, I could (as I am wont to do) go on and on.. For a different flavor, you can use a cinnamon stick in the sugar syrup. 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. This cake is perfect for both afternoon tea and dessert. A delicious Greek semolina cake recipe (samali) infused with the aromas and blends of mastic and garnished with a lemon and rosewater scented syrup!
So that is going to wrap it up for this exceptional food semolina cake in sugar syrup - nammoura recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
