Namoura Egyptian Honey Cake
Indulge in the rich, golden sweetness of Namoura, a traditional Egyptian honey cake that’s as delightful to make as it is to eat. Made with semolina, shredded coconut, and a touch of melted butter, this luscious cake is baked to perfection, then soaked in a fragrant homemade honey syrup infused with lemon juice for a burst of tangy sweetness. Adorned with blanched almonds for a decorative finish, each piece of Namoura is tender, moist, and irresistibly flavorful. Perfect as a crowd-pleasing dessert or paired with a warm cup of tea, this easy-to-follow recipe requires just 15 minutes of prep time and bakes to golden perfection in under 40 minutes. Whether you're exploring Middle Eastern desserts or looking to create a unique treat, Namoura is guaranteed to impress with its rich texture and heavenly aroma.
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Recipe Information
Ingredients
- 2 cups Semolina
- 1 cup Granulated sugar
- 0.5 cup Unsweetened shredded coconut
- 1 teaspoon Baking powder
- 1 cup Milk
- 0.75 cup Unsalted butter, melted
- 20 pieces Blanched almonds (for decoration)
- 1 cup Honey
- 0.5 cup Water
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or nonstick spray.
In a large mixing bowl, combine the semolina, granulated sugar, shredded coconut, and baking powder. Mix well to evenly distribute the dry ingredients.
Pour in the milk and melted butter into the dry mixture. Stir until a thick and smooth batter forms.
Spread the batter evenly into the greased baking dish, smoothing the top with the back of a spoon or spatula.
Using a sharp knife, score the batter into diamond or square shapes without cutting all the way through. Place one blanched almond in the center of each piece for decoration.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and firm to the touch.
While the cake is baking, prepare the honey syrup. In a small saucepan, combine the honey, water, and lemon juice. Bring to a boil over medium heat, then reduce to a simmer and cook for 5 minutes. Remove from heat and let cool slightly.
When the cake is finished baking, remove it from the oven and immediately pour the warm honey syrup evenly over the top of the cake. Allow the syrup to soak into the cake as it cools to room temperature.
Once the cake has completely cooled, use a knife to cut through the scored lines and serve. Enjoy your Namoura as a delightful dessert or with a cup of tea.
Nutrition Facts
Calories |
5026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.1 g | 254% | |
| Saturated Fat | 124.0 g | 620% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 692 mg | 30% | |
| Total Carbohydrate | 763.7 g | 278% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 459.8 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 485 mg | 37% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1686 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
