Namoura Lebanese semolina cake
A moist semolina cake soaked in rose and lemon syrup, topped with almonds. Cut into diamonds.
- Time50 min
- LevelEasy
- Costabout £0.54 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Grease a 20 cm square tin.
- 2
Mix the semolina, coconut, sugar and baking powder. Stir in the yoghurt and melted butter to a thick batter. Leave for 10 minutes.
10 min - 3
Spread into the tin, smooth the top and cut into 12 diamonds. Press an almond into each one.
- 4
Bake for 30 minutes until golden.
30 min - 5
Meanwhile, boil the syrup sugar and water for 8 minutes. Take off the heat and stir in the lemon juice and rose water.
8 min - 6
Pour the cooled syrup over the hot cake. Leave to soak for 20 minutes before serving.
20 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.