Namoura Cake

Описание: Ingredients
270 g of coarse semolina Flour
50 g of Granulated sugar
55 g of Ghee (melted)
90 g of whole or 2% Milk
3 g of Baking Powder
20 g of Tahini
25 g of granulated Sugar
25 g Water
Almonds
Orange Blossoms Water
Lemon juice

Combine Dry Ingredients -
In the bowl of a stand mixer, whisk together the semolina flour, sugar, and ghee until well combined, about 1 minute.
Add Wet Ingredients and Rest -
Add the milk and baking powder to the dry ingredients. Mix with the stand or electric mixer on low speed until just combined, then increase speed to medium and mix for 1-2 minutes, or until the batter comes together. If you don't have a mixer, you can mix the batter by hand in a large bowl with a whisk.
Cover the bowl with plastic wrap and let the batter rest for 45 minutes at room temperature. This allows the semolina to soften and absorb the moisture.
Make the Simple Syrup (while batter rests) -
In a small saucepan over medium-high heat, combine the sugar and water for the syrup. Bring to a boil, then reduce heat to medium and simmer for 1-2 minutes, stirring occasionally, until the sugar dissolves completely.
Remove from heat and stir in the orange blossom water (if using) and lemon juice.
Pour the syrup into a heat-resistant container and allow it to cool completely.
Assemble and Bake the Cake -
Preheat your oven to 175°C and lightly grease a 9x9 inch baking dish with a thin layer of tahini.
Pour the rested cake batter into the prepared baking dish. Wet your palms with water to prevent sticking and spread the batter evenly across the pan.
Use a sharp knife to score the top of the batter into diamond shapes by making cuts lengthwise and crosswise diagonally. Gently press an almond slice into the center of each diamond.
Bake, Cool and Serve-
Bake the cake for 40 minutes, or until golden brown on top. As soon as you remove the cake from the oven, brush the hot cake generously with the cooled simple syrup. Allow the cake to cool completely in the pan for at least 1 hour before cutting and serving.

Tips:
You can substitute ghee for other melted butter or vegetable oil.
Orange blossom water is optional but adds a lovely floral and citrusy aroma to the syrup. You can leave it out if you don't have it or like it.