Nammoura is one serious guilty pleasure. Forget calories and waist size for a moment and enjoy the warming sweetness of this classic! Small tip: don’t cut it in slices as you would any other cake or pie. This one is really sweet; so keep the pieces nice and small. It is perfect as part of a high tea with a Middle Eastern twist.
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For 12-14 persons
- 500 gr semolina
- 125 gr butter
- 125 gr sugar
- 10 gr baking powder
- 150 ml water
- 200 gr roasted, unsalted cashew nuts
- 200 gr roasted, unsalted pecan nuts
- Almonds for decoration
- 400 gr sugar
- 200 ml water
- 2 tablespoons orange blossom water
- 2 tablespoons rose water
- 2 tablespoons lemon juice
- Melt the butter, set aside and let cool a little.
- Mix the semolina and the melted butter with your hands. Mix in the sugar and set aside to rest for about an 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.
- Crush the nuts with a blender or a kitchen robot.
- Add the water and baking powder to the semolina mix to get a nice dough.
- Butter or spray a round baking tray and spread half of the dough. Then spread the crushed nuts and top with the other half of the dough. Set aside and let rest for an hour.
- Preheat the oven to 180ºC. With a knife, draw a diamonds pattern (keep the cuts shallow). Place in each diamond an almond.
- Bake for about 45 minutes, until golden brown.
- As soon as your 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.
- Let cool, remove from baking tray and enjoy in small pieces. It is quite sweet!