Orange-Blossom Namoura: a complete home recipe

COOK IT AT HOME

Orange-Blossom Namoura

Semolina gives namoura its distinctive grain and syrup-absorbing texture. This yogurt-based home version rests before baking, then receives cooled syrup while the cake is hot so each square stays moist without needing a cream topping.

Makes

16 squares

Prep

20 minutes

Cook

40 minutes

Additional time

Rest batter 30 minutes; cool soaked cake 2 hours.

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 300 g medium semolina
• 100 g granulated sugar for cake
• 200 g plain full-fat yogurt
• 100 g unsalted butter, melted and cooled
• 80 ml milk
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1 tablespoon tahini for pan
• 16 blanched almonds
• 200 g granulated sugar for syrup
• 150 ml water
• 1 teaspoon lemon juice
• 2 teaspoons orange-blossom water

Step-by-step method

1. Mix semolina, cake sugar, baking powder and salt in a bowl. Stir in yogurt, cooled butter and milk until evenly moistened. Spread tahini over the base and sides of a 23 cm square metal pan, add the batter and level with a spatula. Rest for 30 minutes.
2. Meanwhile combine syrup sugar, water and lemon juice in a small saucepan. Bring to a boil, stirring until dissolved, then simmer for 5 minutes. Remove from heat, add orange-blossom water and set aside to cool.
3. Heat the oven to 350°F/175°C. Lightly score the rested batter into 16 squares and press one almond into the center of each. Scoring is a portion guide rather than a requirement to cut deeply through wet batter.
4. Bake for 30–35 minutes until evenly golden, the edges pull slightly from the pan and the center feels set. If the surface is pale but the center cooked, give it a few extra minutes rather than leaving it under an unattended broiler.
5. Set the hot pan on a heatproof surface. Slowly spoon cooled syrup over the entire cake in two passes, allowing the first to absorb before adding the second. Leave uncovered for at least 2 hours until cool, then cut along the marked lines.

Helpful tips & substitutions

• Use semolina rather than ordinary flour; fine or coarse grades absorb liquid differently, so the specified medium grind gives the most predictable starting point.
• A slice may seem loose while warm. Let the full cooling time pass before lifting it from the pan, and use a flat server underneath.

Storage & make-ahead

Cover after cooling and refrigerate at 40°F/4°C or below for up to 4 days. Let portions lose their refrigerator chill before serving, or warm gently without drying the edges.

How to serve it

Serve a modest square with unsweetened mint tea or coffee. Tahini adds a sesame allergen as well as helping the cake release from its pan.