NAMOURA (SYRUP-SOAKED SEMOLINA CAKE) RECIPE – NYT COOKING
Provided by: Tejal Rao
Total time: 1 hours
Yield: 20 to 24 pieces
|2 cups/400 grams granulated sugar|
|1 tablespoon freshly squeezed lemon juice|
|1 1/4 teaspoons lavender extract, vanilla extract or rose water|
|3/4 cup/170 grams unsalted butter (1 1/2 sticks), melted, plus more for coating the pan|
|3 cups/490 grams semolina flour|
|3/4 cup/150 grams granulated sugar|
|1 cup/227 grams plain whole-milk yogurt|
|2 1/2 teaspoons baking soda|
|1/4 cup/29 grams slivered almonds|
- In a small saucepan over high heat, boil sugar and 1 cup/240 milliliters 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 oven to 400 degrees. Coat a 9-by-13-inch baking dish with butter. Place the semolina, melted butter and sugar in a large bowl and stir until well combined; set aside.
- Place the yogurt 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 yogurt mixture over the semolina mixture and mix well to combine. Transfer to the buttered baking dish and press into an even layer. Using a knife, score the surface of the namoura on the diagonal into 2-inch diamond-shaped pieces. Top each diamond in the center with an almond. Bake until golden brown, 25 to 30 minutes.
- Place baking dish on a wire rack and drizzle the cooled syrup over the top of the hot namoura. Let cool to room temperature before recutting along the scored lines and serving.
@context http//schema.org, Calories 247, UnsaturatedFatContent 3 grams, CarbohydrateContent 42 grams, FatContent 7 grams, FiberContent 1 gram, ProteinContent 4 grams, SaturatedFatContent 4 grams, SodiumContent 149 milligrams, SugarContent 26 grams, TransFatContent 0 grams