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A small slice of Namoura cake served on a plate garnished with almond and shredded coconut
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Namoura (Basbousa Recipe)

A delicious and authentic semolina and coconut cake baked to perfection and soaked in simple syrup. There's nothing like it and it comes together so quickly!
Course Dessert
Cuisine middle eastern
Keyword Basboosa, cake, dessert, Namoura
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 20
Calories 346kcal

Equipment

  • Oven
  • Stove

Ingredients

Sugar Syrup

  • 2 cups sugar
  • 1 cup water
  • 1 squeeze lemon juice
  • 1 tablespoon orange blossom water or rose water optional

Cake Batter

  • 3 cups coarse semolina
  • 1 cup sugar
  • ½ cup shredded coconut unsweetened
  • 1 cup melted butter
  • 1 cup full fat greek yogurt
  • ½ cup thick cream optional
  • 1 cup milk
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 15 whole almonds for decorating
  • 2 tablespoons tahini

Instructions

Sugar Syrup

  • Add all ingredients to a pot, stir and bring to a boil. Turn to medium heat and simmer for roughly 10 minutes. Add the orange blossom water if using, and leave to cool to room temperature on the counter.

Cake Batter

  • Mix all dry ingredients (semolina, sugar, coconut, baking powder, baking soda) together very well with a spoon.
  • Add the wet ingredients (Greek yogurt, cream, milk, and melted butter) and mix well. Feel free to use your hands to ensure everything is well incorporated. Allow the batter to rest for 20 minutes.
  • Grease a circular or rectangular pan with tahini or butter (I used a 23cm pan but depends on your preferred thickness - it rises slightly).
  • Add the mixture into the pan and flatten it using a spoon.
  • Score the top of the batter in diamond shapes to make cutting it easier after baking. You can cut into any shape. Place the almonds in the centre of each piece.
  • Bake at 400 F for 45 mins until golden brown. Note that baking time will vary depending on your pan size. If using a larger pan and the namoura is thinner, start by halving this baking time and check it regularly (see notes)
  • Remove from oven and pour sugar syrup on top right away and leave it 30 mins to soak it all in.
  • Cut namoura using a sharp knife to avoid crumbling and serve.

Notes

  • For this recipe, I used a 9" circular pan. If you're using a larger pan, the Namoura will be slightly flatter than pictured, which is totally fine. However, you need to be mindful of baking time. I would halve the baking time and check it every 5 minutes until it is cooked through if you're using a larger pan and have a thinner Namoura. Careful not to overbake it or it will taste dry!
  • If you don't have orange blossom water, feel free to replace with rose water or skip it all together

Nutrition

Serving: 1g | Calories: 346kcal | Carbohydrates: 51g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 176mg | Potassium: 104mg | Fiber: 1g | Sugar: 32g | Vitamin A: 392IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg