Namoura- Semolina and rosewater slice

Updated at: Thu, 17 Aug 2023 12:08:38 GMT

Step 1

Coat the inside of a 12 x 8” baking pan with the tahini

Step 2

Remove the seeds from the cardamom pods and grind them to a powder in a mortar and pestle. Place in a large bowl and add the semolina, yogurt, sugar, baking powder, salt and rosewater. Mix well, then spoon the mixture into the prepared baking pan and, using the back of a wet metal spoon, smooth the surface of the putting.

Step 3

Slice the cake into squares are diamonds and don’t each piece with a few flaked almonds. Cover with plastic wrap and leave the rest at room temperature for one hour Preheat the oven to 180°C/fan 160°C/Gas 4. Bake for 30-40 minutes, or until golden brown.

Step 4

Meanwhile make the syrup. Dissolve the sugar and one cup water and the lemon juice in a sauce pan place over medium heat, then bring it to a gentle simmer for five minutes. Take off the heat and stir in the rosewater. Leave to cool

Step 5

As soon as the cake comes out of the oven pour over the syrup and cut the namoura into squares are diamonds once more. Leave to cool completely before removing from the Pan.

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