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Namoura Semolina Cake

  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 16 1x
  • Category: cake
  • Method: baked
  • Cuisine: lebanese


An easy syrup-soaked semolina cake.



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


  1. Preheat oven to 350F or 180C.
  2. Butter a 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.
  4. Add the condensed milk and eggs. Stir until all the ingredients are mixed.
  5. Add the melted butter. Stir until fully incorporated.
  6. Pour the batter into the pan, smooth the top.
  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:
  9. Put all the ingredients together in a small saucepan.
  10. Cook over medium heat, stirring until the sugar melts. Boil 10 minutes to thicken. Cool slightly.
  11. Take the cake out of the oven, and cut into squares, place an almond at the center of each one. Pour the syrup on top. It will be absorbed quickly.
  12. Let cool and refrigerate.
  13. Serve cold or at room temperature. It can be frozen for up to 3 months.


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.

Keywords: namoura, semolina cake