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Pilar's Chilean Food & Garden

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Namoura Semolina Cake

April 3, 2022 by Pilar Hernandez
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Versión en español

I grew up in the 80s eating Namoura semolina cake. In Chile, they are called Aristelos. My mom did them a lot and always in the microwave, so they were fast and delicious. I consider them perfect as a dessert or a small treat to enjoy with coffee or afternoon tea.

Namoura Semolina Cake

Why Namoura or Aristelos are popular in Chile?

Most likely, Namoura or Aristelos came to us with Palestinian or Lebanese immigration to Chile. I don’t know anything else about its origins or why it became popular in Chile in those years. If you know something, please leave a comment.

How is this recipe different from the ones in the middle east?

I share the recipe below from my mom’s recipe notebook (Namoura Semolina Cake Chilean style). I read that traditionally, it is made with plain yogurt instead of condensed milk.
I used the essence of orange blossom. In Santiago, I have seen the essence of shops in Patronato.

You could use rose water instead of the orange blossom essence. It changes the whole personality of the dessert. In Chile, rose water is not popular but can be found in specialty shops.

You may also be interested in the recipe: Easy baklava rolls.

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Namoura Semolina Cake

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An easy syrup-soaked semolina cake.

  • Total Time: 50 minutes
  • Yield: 16

Ingredients

Units

for the cake,

  • 1 2/3 cup semolina (250 grams)
  • 2 teaspoons of baking powder
  • 2 eggs
  • 1/2 cup of chopped almonds
  • 125 grams of melted butter, slightly cool
  • 1 can (397 grams) of condensed milk

for the syrup,

  • 1 cup granulated sugar
  • 2 cups of water
  • 1 teaspoon almond extract or rose essence or orange blossom essence
  • 1 teaspoon lemon juice, optional
  • almonds to decorate

Instructions

  1. Preheat oven to 350F or 180C.
  2. Butter an 8″ square (affiliated link) or 9 x 13″ rectangular baking pan. Cover the bottom with parchment paper.
  3. In a bowl, place the semolina, the baking powder, and the almonds. Stir.
    Almonds, semolina
  4. Add the condensed milk and eggs. Stir until all the ingredients are mixed.
    Condensed milk, egg, semolina
  5. Add the melted butter. Stir until fully incorporated.
    Melted butter added
  6. Pour the batter into the pan, smooth the top.
    Namoura batter
  7. Bake for 25-30 minutes until golden brown and a stick inserted in the center comes out clean.
  8. In the meantime, make the syrup: Put all the ingredients together in a small saucepan.
  9. Cook over medium heat, stirring until the sugar melts. Boil 10 minutes to thicken. Cool slightly.
    Sugar syrup
  10. Take the cake out of the oven, and cut it into squares, place an almond at the center of each one. Pour the syrup on top. It will be absorbed quickly.
    Almonds over namoura Syrup added to namoura
  11. Let cool and refrigerate.
  12. Serve cold or at room temperature. It can be frozen for up to 3 months.
    Namoura, semolina cake

Notes

Replace the almonds with unsweetened grated coconut and add coconut essence instead to the syrup.

To cook in the microwave, use a glass dish and bake at maximum power for 14 minutes.

  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: cake
  • Method: baked
  • Cuisine: lebanese

Nutrition

  • Serving Size:
  • Calories: 304
  • Sugar: 29.6 g
  • Sodium: 51.8 mg
  • Fat: 12.1 g
  • Saturated Fat: 6 g
  • Carbohydrates: 43.7 g
  • Fiber: 1.3 g
  • Protein: 6.5 g
  • Cholesterol: 50.6 mg

Keywords: namoura, semolina cake

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Namoura Semolina Cake

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The Chilean Kitchen*




 

If you enjoyed this recipe, you would also enjoy my cookbook* featuring 75 Chilean recipes for all seasons. It is lovingly written and scrumptiously photographed, and you’ll delight in the best Chilean cuisine offers, with easy-to-follow recipes tailored to American ingredients and grocery stores.

* Amazon affiliate links

Category: Cakes & Bakes, Chilean Cakes & Bakes, Sweet treats

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    Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

  1. Maria

    April 15, 2020 at 3:27 pm

    amazing cake! used to eat it a lot in Israel. Thank you so much for the instructions

    Reply
    • Pilar Hernandez

      April 16, 2020 at 12:42 pm

      I love it too.

      Reply

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