Amanda Saab’s Namoura

Namoura (Syrup-Soaked Semolina Cake makes 20-24 Pieces)

Method

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Ingredients

For the syrup:

2 cups of sugar

1 tablespoon of freshly squeezed lemon juice 1 and a 1/4 teaspoon of lavender extract, vanilla extract or rose water

For the cake:

3/4 cup unsalted butter (melted) plus more for coating the pan

3 cups semolina flour

3/4 cup sugar

1 cup plain full cream yoghurt

2 1/2 teaspoons baking soda

1/4 cup slivered almonds

In a small saucepan over high heat, boil sugar and 1 cup of water, stirring until the sugar is dissolved.

Reduce the heat to a simmer, add lemon juice and extract, and stir to combine. Simmer until thickened into a syrup, about 2 minutes.

Remove from the heat and set aside to cool. Heat the oven to 200 degrees. Coat a 22-by-33cm baking dish with butter.

Place the semolina, melted butter and sugar in a large bowl and stir until well combined; set aside.

Place the yoghurt and baking soda in a medium bowl and stir to combine.

Set aside until the mixture has nearly doubled in size, about 10 minutes.

Pour the yoghurt mixture over the semolina mixture and mix well to combine.

Transfer to the buttered baking dish and press into an even layer.

Use a knife to score the surface of the namoura on the diagonal into 5cm diamond-shaped pieces.

Top each diamond in the centre with an almond. Bake for 25 – 30 minutes, until golden brown. Place the baking dish on a wire rack and drizzle the cooled syrup over the top of the hot namoura.

Let it cool to room temperature before re-cutting along the scored lines and serving.