Ingredients

For the Orange Blossom Syrup

150g

cane sugar

120ml

water

1/2

a lemon, juiced

1 tsp

Steenbergs orange blossom water

For the Nammoura

500g

semolina

150g

coconut oil, plus extra for greasing

50g

almond flour

120ml

almond (or any other kind) milk

100ml

honey

200g

raw cane sugar

24-30

raw whole almonds, for garnish

A small scattering

dried rose petals and fresh mint, for garnish

"Nammoura is a traditional dessert made from semolina. It’s a relatively simple dessert with only a few ingredients, but it’s soaked in syrup fragranced with orange blossom water which gives it such complexity! " Nikibakes_uk

Method

Preheat your oven to 210°C and grease a large baking sheet with coconut oil, line with greaseproof paper and set aside.
Place your sugar, water, and lemon in a small saucepan on the stove over high heat. Bring to a boil for 1 minute. Remove from heat, add the orange blossom water, and cool to room temperature, set aside.
Next up, place up your semolina and almond flour in a large bowl and mix. Now add your melted coconut oil and mix again.
In the same saucepan you prepared your syrup in add your milk, sugar, and honey. Over A medium-low heat, bring the temperature of the mixture up until the sugar and honey is completely combined (you should not see or feel the sugar granules). Remove from heat and pour over your semolina mixture.
Using a spatula, gently combine the liquid with the semolina – being careful not to over-mix. Pour the mixture into your greased baking tin and gently shake from side to side so that the batter reaches the edges.
Bake your nammoura for 20-24 minutes. Once golden and bouncy to the touch, bring out your cake and allow to cool a little before scoring and slicing up, leaving the cake in the pan.
Pour your orange blossom syrup over the nammoura up to the top of the baking pan. It will bubble and will look it is too much – but the nammoura will soak it all up.
Allow the nammoura to cool and soak up the syrup for a full 30 minutes, then using a knife slice in the scored channels to cut out the desired shape and garnish as desired. Enjoy!