Recipes
Sweet Coconut Semolina Cake (Nammoura)
June - 1 - 2017
10
Preparation: -
Cooking: 60
Recipe by, Maisaa Miqdadi - Food blogger, Founder of Let's Talk Food
10
Preparation: -
Cooking: 60
Ingredients
- 2 cups semolina (1 ½ coarse and ½ fine semolina)
- ½ cup melted butter
- 1 egg
- 1 cup shredded coconut
- ½ cup sugar
- ½ cup yogurt
- 1 cup milk
- 1 tsp. baking powder
- 1 tsp. vanilla seeds
- 1 tsp. coconut extract (flavor) optional
- Tahini to coat the baking tray
- 2-3 cups scented sugar syrup
Scented sugar syrup or honey:
- 1 cup sugar
- ½ cup water
- ½ tsp. lemon juice
- ½ tsp. orange blossom
- water
- To garnish: Shredded coconut Dried rose buds
Method
- Prepare the scented sugar syrup and leave it to cool.
- Melt the clarified butter in a medium saucepan over medium heat.
- In a large bowl, mix the Semolina and the sugar, add the melted butter and rub into the semolina with your fingers.
- Add all the other ingredients and mix well.
- Coat the bottom and sides of a rectangular baking pan with the tahini. Ladle the batter.
- Wet your hands and spread the batter over the pan evenly.
- Smooth the batter and leave aside 30 minutes to rest.
- Preheat the oven to 180 C. Score the surface in a diamond or square pattern. Cut and place an almond in the center of each.
- Bake in the preheated oven for 30 to 45 minutes until golden brown. Remove and while hot immediately pour the cool syrup all over the cake. Leave the Nammoura at least an hour to soak up the syrup properly. It is best eaten completely cold.
