Pistachio Nammoura (semolina cake)
Nammoura, Basbousa, Hariseh, are all names for a a fragrant sugar syrup soaked semolina cake that is popular all over the Middle East.
This version is the same golden cake we all grew up with, but with a nutty depth and a delicate crunch that makes every bite feel exceptionally luscious and comforting.
Enjoy a piece with your morning coffee or afternoon tea and let it transport you to somewhere sweet and familiar.
Pistachio Nammoura (semolina cake)
Yield: 8
Ingredients
For the sugar syrup:
- 1¼ cups water
- 2½ cups sugar
- 2½ tbsp lemon juice
- 2 tbsp rose water
For the cake:
- 1⅓ cups pistachios
- ½ cup plus 2 tbsp sugar
- 7 tbsp unsalted butter, at room temperature
- ½ cup sunflower oil
- 2/3 cup Greek yogurt
- 3 eggs
- 2¾ cups fine semolina
- ¾ cup unsweetened shredded coconut
- ¾ tsp baking powder
- ¾ tsp flaky sea salt
- Zest of 2 large lemons
Instructions
Make the sugar syrup:
- To make the sugar syrup, put the water and sugar into a small saucepan and place over medium-high heat.
- Bring to a boil, then decrease the heat to medium and simmer for 10 minutes.
- Stir in the lemon juice and rose water and remove from the heat. Set aside to cool.
Make the cake:
- Preheat the oven to 400°F (200 C).
- Butter a 9 x 13-inch baking dish and set aside.
- Put ½ cup plus ⅓ cup of pistachios into the bowl of a food processor and blitz for 1 minute, until very fine. Transfer to a separate bowl and set aside.
- Place the remaining ½ cup of pistachios in the same food processor and pulse just a few times until coarsely chopped. Transfer to a separate bowl and set aside.
- Put the sugar, butter, oil, and yogurt into the bowl of a stand mixer fitted with the paddle attachment and beat on high speed for about 3 minutes, until well combined and smooth.
- Decrease the speed to medium and add the eggs, one at a time. Mix for another 1 minute, then add the finely ground pistachios, semolina, coconut, baking powder, flaky salt, and lemon zest.
- Continue to mix until just combined then tip the batter into the prepared baking dish.
- Even out with a spatula and sprinkle the coarsely chopped pistachios on top.
- Using your fingers, gently press the pistachios into the batter, without completely submerging them.
- Set aside for 20 minutes to rest then bake in the middle of the oven for 15 minutes, until the cake is almost set and the sides have taken on some color.
- Remove the cake from the oven and, using a small sharp knife, make a diagonal crosshatch pattern across the top.
- Space the lines about 2 inches apart, doing five lines one way and five lines the other.
- Return the pan to the oven for a final 10 minutes, until the surface is golden brown and a skewer inserted into the center comes out clean.
- Remove from the oven and set aside to cool for 10 minutes, then evenly pour the cooled sugar syrup over the cake.
- Set aside for 1 hour, until completely cool.
- Slice, serve and enjoy!
