If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: A Namoura is an Ancient Egyptian cake. A traditional Namoura contains specific ingredients and strict requierments like, say, no granulated sugar. This is a Namoura fitting all of those requierments. —Jenny Raskin
Serves 8 to 10
Ingredients for cake
- 2 cups semolina flour
- 1 cup shredded coconut
- 1/2 cup honey
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup Ghee
- 1/4 cup olive oil
- 1 cup milk
- 2 tablespoons tahini for greasing the pan
- a handfuls of whole blanched almonds
Ingredients for syrup
- 3/4 cup honey
- 3/4 cup water
- 1 tablespoon lemon juice
- Preheat oven to 350 Fahrenheit.
- Grease the pan with the tahini.
- Mix all dry ingredients.
- Mix the olive oil, milk, ghee, and honey in a separate bowl.
- Add the wet to the dry and mix well.
- Pour the batter (it will be very gritty) into a shallow medium sized over shaped dish. I suggest using a ceramic dish, because the Egyptians used flower pots and those are ceramic too.
- Place the whole blanched almonds on the cake evenly so that there will be one almond for each piece. Bake for 30 minutes or until golden brown.
- While the cake is baking, make the syrup.
- Add the honey and water into a saucepan and bring to a simmer.
- Add the lemon juice and stir until the honey is dissolved and the lemon juice is fully mixed.
- Remove from heat.
- After cake is done and cooled slightly, pour the syrup over the cake. Refrigerate overnight.
- The end. You have made namoura with only the ingredients that would have been used in a traditional namoura in Ancient Egypt.