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namoura cake

Namoura Cake (aka Basbousa)

Lebanese semolina coconut cake drizzled with orange blossom syrup

Course Dessert
Cuisine Lebanese
Keyword Authentic, Baking, Easy
Prep Time 5 minutes
Cook Time 25 minutes
Servings 8
Author Zaatar and Zaytoun


  • 1 1/2 cups coarse semolina
  • 1 cup dessicated coconut
  • 3/4 cups sugar
  • 1/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/8 tsp salt sprinkle
  • 1 cup yoghurt
  • 1/3 cup vegetable oil
  • 1/2 cup milk
  • 2-3 tbsp tahini
  • Handful of pine nuts or peeled halved almonds

For the orange blossom syrup

  • 1/2 cup of sugar
  • 1/4 cup of water
  • 1/2 tsp of orange blossom water


To make the orange blossom syrup

  1. Stir together the water and sugar, bring to the boil then simmer for five minutes on low
  2. Add the orange blossom water, swirl around and turn off the heat. Set aside

To make the Namoura cake

  1. In a large mixing bowl combine the semolina, dessicated coconut, sugar, baking soda, baking powder and salt. Stir well
  2. Add the yoghurt and milk and stir, then add the vegetable oil and make sure everything is well combined

  3. Preheat your oven to 180C (350F)
  4. Brush your brownie tin with the tahini then pour in the cake mixture. Leave the cake mixture to rest for half an hour

  5. Using a sharp knife, cut the raw cake batter into diamond shapes and decorate the middle of each diamond piece with either a pine nut, or an almond that has been peeled and halved

  6. Bake the namoura cake for approximately 25 minutes until golden, turning 3/4 of the way to get an even bake if necessary
  7. Once cooked, take the cake out of the oven and drizzle with some of the orange blossom syrup
  8. Serve either warm or cold

Recipe Notes

Baking soda is also known as Bicarbonate of Soda