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Delicious Namoura Basbousa Semolina Cake

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A traditional Middle Eastern dessert made with semolina, flavored with orange blossom water, and topped with roasted almonds.

Ingredients

Scale
  • 2 cups sugar
  • 1 cup water
  • Squeeze of lemon juice
  • 1 tablespoon orange blossom water or rose water (optional)
  • 3 cups coarse semolina
  • 1 cup sugar (for the batter)
  • 1/2 cup shredded coconut (unsweetened)
  • 1 cup melted butter
  • 1 cup full-fat Greek yogurt
  • 1/2 cup thick cream (optional)
  • 1 cup milk
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 15 whole almonds (for decorating)
  • 2 tablespoons tahini

Instructions

  1. Combine 2 cups of sugar with 1 cup of water in a medium saucepan, add a squeeze of lemon juice, and bring to a boil.
  2. Stir occasionally until the sugar dissolves completely, then let it simmer for about 10 minutes.
  3. Set aside the syrup to cool after adding the orange blossom or rosewater (if using).
  4. In a large mixing bowl, combine the semolina, 1 cup of sugar, shredded coconut, baking powder, baking soda, and tahini, stirring the dry ingredients together.
  5. Whisk the melted butter, Greek yogurt, milk, and thick cream (if using) in a separate bowl.
  6. Gradually pour the wet mixture into the dry ingredients, stirring until combined.
  7. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  8. Pour the batter into the pan, and arrange the almonds on top.
  9. Bake for 30 minutes or until golden brown and a toothpick comes out clean.
  10. Pour the cooled sugar syrup evenly over the hot cake and let it soak for at least 30 minutes before serving.

Notes

Best served warm or at room temperature; pairs well with tea or coffee.

Nutrition

Find it online: https://lunarecipez.com/namoura-basbousa-semolina-cake-recipe/

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