Semolina Cake is a Middle Eastern dessert that is similar in texture to cornbread, only sweeter and drenched in honey. Learn how to make this delicious cake with these easy to follow directions!
About This Recipe
We can thank the Egyptians for this wonderful creation. Semolina Cake has various names throughout the Middle East.
Assyrians call it "Nammoura," while others refer to it by its Arabic name, "Basbousa."
In Greece, this cake is known as "Ravani." Still, other Middle Eastern regions refer to it as "Harissa," not to be confused with the Assyrian porridge-like dish, also called "Hareesa."
"A rose by any other name would smell as sweet..." Shakespeare was on to something when he penned those famous words. The fact that Semolina Cake is known by many names doesn't diminish the fact that it tastes so amazing!
You might be used to cake having a moist or delicate texture; Get that expectation out of your head.
Semolina cake is very unique, and unlike any other cake that you've had. In fact, this cake is quite dense and as I mentioned, the texture is reminiscent of cornbread.
How to Make This Recipe
Preheat oven to 350 degrees F.
Batter
Before you start on the batter, blanch 16 whole almonds. To do this, pour boiling water over the almonds. Allow the almonds to soak for a few minutes.
Drain the almonds when their skin can be easily removed. Remove the skins from all the almonds; set aside until needed.
Mix semolina with baking powder and baking soda.
Mix yogurt, butter, sugar, vanilla, and coconut.
Add the yogurt mixture to the semolina. Mix until combined.
Spray an 8”x8” glass pan with non-stick cooking spray. Spread the batter in the pan; score into 16 squares. Add one almond in the center of each square. Bake for 45 minutes.
Syrup
Once the cake is in the oven, mix syrup ingredients and stir over medium heat until the sugar dissolves. Boil for 15 minutes, or until thickened. The syrup will thicken further as it cools.
Remove the cake from the oven once browned; cut into 16 squares.
Drizzle the cake with the syrup. The syrup will soak in as the cake cools off. Serve with a hot cup of chai!
Expert Tips
There are many variations of this recipe. Let's explore some of them!
- If you are fasting from dairy, you can substitute the yogurt in the recipe with ¾ cup of orange juice.
- Some recipes contain eggs, while others choose to omit them.
- Orange blossom water may be used in the syrup, but more commonly, rose water is used.
- Most recipes call for the coconut to be stirred into the batter. Still, others sprinkle the coconut on top.
- The shape can vary as well. Occasionally you'll see this cake baked in a round pan and cut into wedges. However, traditionally, it's cut into squares.
Related Recipes
Love this recipe? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!
Semolina Cake (Nammoura)
Ingredients
Preheat oven to 350 F.
- 2 cups semolina
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 cup yogurt
- ½ cup melted butter (or vegetable/coconut oil)
- ½ cup sugar
- 1 tsp. vanilla extract
- ⅓ cup shredded coconut
- 16 whole almonds
Syrup
- 1 cup sugar
- 1 cup water
- 1 tsp. lemon juice
- 1 tsp. rose water
Instructions
Batter
- Before you start on the batter, blanch 16 whole almonds. To do this, pour boiling water over the almonds. Allow the almonds to soak for a few minutes. Drain the almonds when their skin can be easily removed. Remove the skins from all the almonds; set aside until needed.
- Mix semolina with baking powder and baking soda.
- Mix yogurt, butter, sugar, vanilla, and coconut.
- Add the yogurt mixture to the semolina. Mix until combined.
- Spray an 8”x8” glass pan with non-stick cooking spray. Spread the batter in the pan; score into 16 squares. Add one almond in the center of each square. Bake for 45 minutes.
Syrup
- Once the cake is in the oven, mix syrup ingredients and stir over medium heat until the sugar dissolves. Boil for 15 minutes, or until thickened. The syrup will thicken further as it cools.
- Remove the cake from the oven once browned; cut into 16 squares.
- Drizzle the cake with the syrup. The syrup will soak in as the cake cools off. Serve with a hot cup of chai!
Notes
- If you are fasting from dairy, you can substitute the yogurt in the recipe with ¾ cup of orange juice.
- Some recipes contain eggs, while others choose to omit them.
- Orange blossom water may be used in the syrup, but more commonly, rose water is used.
- Most recipes call for the coconut to be stirred into the batter. Still, others sprinkle the coconut on top.
- The shape can vary as well. Occasionally you'll see this cake baked in a round pan and cut into wedges. However, traditionally, it's cut into squares.
Ashley Younan says
Hello, I have made a number of your recipes and my in-laws love them!! They are Assyrian. The semolina cake is one of my mother in-laws favorites. I was going to try your recipe, but when I went to the store they have Semolina coarse and semolina fine. Does it matter which one is used?
Ashley
Hilda Sterner says
Hi Ashley, I'm so glad your inlaws are enjoying the recipes. It's usually hard pleasing an Assyrian mother-in-law, so way to go! In regards to the semolina, you'll want to get the coarse variety if available. Good luck!
Shirley Hollick says
253 calories for the whole cake? Or for a 1x1 inch piece? Or?
HildaSterner says
Hi Shirley, The calories are for one piece, and the recipe says 16 servings, so it would be the calories for one serving.
julia says
it was a hit with the family
HildaSterner says
Hi Julia,
Thanks for the feedback. I'm so glad to hear the family enjoyed it. By the way, I noticed your email address having the name "Mee" in it. Would you happen to be one of my new Montana neighbors?