For people who like Namoura or Basbousa, this cake comes highly recommended. It’s made with semolina (farkha) and not farina (smid) that a traditional namoura is made with.
- 3 cups semolina
- 1 stick unsalted butter
- 1 cup milk, warmed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups sugar
- 1 cup desiccated coconut
- 1 tablespoon rose-water
- 1 teaspoon virgin coconut oil
For the topping:
- 1 cup sliced almonds, toasted
- 1 1/4 cup simple syrup (recipe below)
Method for the simple syrup:
- We use 2 parts sugar to 1 part water for this recipe.
- In a high-sided saucepan over medium high heat, bring 1 cup cold water and 2 cups sugar to a boil.
- Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear.
- Add 1 teaspoon freshly squeezed lemon juice and allow the syrup to boil for 3-5 minutes.
- Remember, the longer you boil it, the thicker the syrup will be when cooled.
- Set it aside to prepare the namoura cake.
Method for the Cake:
- Preheat oven to 400 degrees F.
- In the bowl of a standing mixer, combine sugar, semolina, coconut, rose-water, baking powder and baking soda.
- Add the softened butter and the milk.
- Keep mixing for 2 minutes.
- Spread 1 teaspoon virgin coconut oil in the bottom of a round pan and cover bottom and sides well.
- Pour the semolina mixer in the pan spreading it evenly.
- Bake at 400 degrees for 10 minutes then lower the temperature to 350 degrees for 25-30 minutes or until the namoura turns golden.
- Remove from the oven; using a ladle pour 1 1/4 cup cooled simple syrup and the toasted almond over the cake.
- Let cool then serve to your family and guests.