Namoura Semolina Cake

Versión en español

I grew up in the 80s eating Namoura semolina cake. In Chile, they are called Aristelos. My mom did them a lot and always in the microwave, so they were fast and delicious. I consider them perfect as a dessert or a small treat to enjoy with coffee or afternoon tea.

Why Namoura or Aristelos are popular in Chile?

Most likely, Namoura or Aristelos came to us with Palestinian or Lebanese immigration to Chile. I don't know anything else about its origins or why it became popular in Chile in those years. If you know something, please leave a comment.

How is this recipe different from the ones in the middle east?

I share the recipe below from my mom's recipe notebook (Namoura Semolina Cake Chilean style). I read that traditionally, it is made with plain yogurt instead of condensed milk.
I used the essence of orange blossom. In Santiago, I have seen the essence of shops in Patronato.

You could use rose water instead of the orange blossom essence. It changes the whole personality of the dessert. In Chile, rose water is not popular but can be found in specialty shops.

You may also be interested in the recipe: Easy baklava rolls.

Namoura Semolina Cake

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

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Description

An easy syrup-soaked semolina cake.

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Ingredients

Units USM

for the cake,

• 1 ⅔ cup semolina (250 grams)
• 2 teaspoons of baking powder
• 2 eggs
• ½ 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

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Instructions

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

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Notes

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.

Nutrition

• Serving Size:
• Calories: 304
• Sugar: 29.6 g
• Sodium: 51.8 mg
• Fat: 12.1 g
• Saturated Fat: 6 g
• Carbohydrates: 43.7 g
• Fiber: 1.3 g
• Protein: 6.5 g
• Cholesterol: 50.6 mg