Coconut nammoura

This is a serious guilty pleasure! A mouthwatering cake made with coconut and semolina. In the Middle East and North Africa, semolina is widely used in desserts: cookies, pastries, cakes, you name it. It adds an different texture than wheat flour. This recipe is a variation on the nutty version I posted previously. The flowery sirup with roze water and orange blossom makes it truly Middel Eastern. So much goodness!

Details

Servings

8-10 servings

Prep time

2 hours

Cooking time

45 minutes

Difficulty

Medium

Ingredients

  • 400 gr semolina

  • 75 gr dessicated coconut, plus extra for garnish

  • 125 gr (plant-based) butter

  • 125 gr sugar

  • 10 gr baking powder

  • 100 ml water

  • Sugar sirup
  • 300 gr sugar

  • 150 ml water

  • 1 tablespoon lemon juice

  • 1 tablespoon rose water

  • 1 tablespoon orange blossom water

Directions

  • Melt the butter, set aside and let cool a little.
  • Mix the semolina, sugar, coconut and the melted butter with your hands. Cover with a tea towel set aside to rest for about an hour.
  • Add the water and baking powder to the semolina mix to get a nice dough.
  • Butter or spray a round baking tray and the dough. Set aside and let rest for another hour.
  • In the meantime, make the sugar syrup. Put the water and sugar in a pan on medium heat until the sugar in completely melted.
  • Stir in the orange blossom water, rose water and lemon juice and set aside.
  • Preheat the oven to 180ºC. Bake for about 45 minutes, until golden brown.
  • As soon as you remove the nammoura from the oven, pour with a soup ladle the sugar syrup, one ladle at a time until all the syrup has been soaked up.
  • In a dry pan, roast some coconut golden brown and spread on the nammoura; use roasted and unroasted coconut for a nice effect.

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