Namoura is a quick Syrian dessert made by baking a semolina and yoghurt batter, then soaking it in syrup while still hot. Needing no special equipment, it goes into the oven in under twenty minutes.
Boil the sugar, water and lemon juice and simmer for 8 minutes until slightly thickened, then set aside to cool.
Mix the semolina, yoghurt, sugar, melted butter and baking powder, pour into a greased baking dish and arrange the almonds on top.
Bake in an oven preheated to 180°C for 30 minutes until the edges darken.
Slowly pour the cold syrup over the hot cake, then slice and serve.
Keep the syrup cold and the cake hot; if both are the same temperature the syrup will not fully soak in. Do not overbake; take it out as soon as the edges darken. Allergens: contains gluten (semolina), milk and dairy (yoghurt), tree nuts (almond).
Adding a few drops of rose water to the syrup gives the cake a light floral note; a common touch in the classic version.
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