Step-by-Step Guide to Make Super Quick Homemade Semolina cake in sugar syrup - nammoura
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Many things affect the quality of taste from Semolina cake in sugar syrup - nammoura, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Semolina cake in sugar syrup - nammoura delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Semolina cake in sugar syrup - nammoura is 45 pieces. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Semolina cake in sugar syrup - nammoura estimated approx 150 minutes.
To begin with this particular recipe, we have to prepare a few components. You can have Semolina cake in sugar syrup - nammoura using 17 ingredients and 7 steps. Here is how you cook it.
A semolina cake that is cut into lozenges. Sugar syrup is poured over it while the cake is still in the baking tray. Soak it well and savor those super sweet lozenges!
Ingredients and spices that need to be Prepare to make Semolina cake in sugar syrup - nammoura:
- 1 kg semolina
- 1 cup sugar
- 1 cup milk
- 1 cup vegetable oil
- 1/2 teaspoon mastic gum, crushed in ½ teaspoon sugar
- 4 teaspoons baking powder
- 3 teaspoons orange blossom water
- 3 teaspoons rose water
- 1 teaspoon tahini, sesame paste
- - For the sugar syrup:
- 2 1/2 cups sugar
- 1 1/2 cups water
- 1 teaspoon rose water
- 1 teaspoon orange blossom water
- 1 teaspoon lemon juice
- - For garnishing:
- 25 almonds, cut in halves
Instructions to make Semolina cake in sugar syrup - nammoura
- To prepare the sugar syrup, put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 min until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.
- For the batter, mix all the ingredients together, except the tahini.
- Grease the bottom and sides of a 30 cm diameter baking tray with the tahini. Spread evenly the batter in the tray and leave to rest at room temperature for 1½ hr.
- Preheat the oven to medium heat. Put the tray in the oven on the middle rack and bake for around 30 min.
- Remove from the oven and cut the cake into lozenges while still in the pan. Return the tray to the oven on the top rack until the cake's surface turns golden brown.
- Turn off the oven. Pour the sugar syrup over the cake while it is still hot and place it back in the oven for a while until the syrup is absorbed.
- Take out the cake and place an almond in the middle of each lozenge piece. Serve at room temperature.
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