Ingredients
Syrup
- 2 cups / 400 grams granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- 1¼ teaspoons lavender extract, vanilla extract or rose water
Cake
- ¾ cup / 170 grams unsalted butter, melted, plus more for coating the pan
- 3 cups / 490 grams semolina flour
- ¾ cup / 150 grams granulated sugar
- 1 cup / 227 grams plain whole-milk yogurt
- 2½ teaspoons baking soda
- ¼ cup / 30 grams slivered almonds
Directions
- In a small saucepan over high heat, boil sugar and 1 cup/240 milliliters of water, stirring until the sugar is dissolved. Reduce the heat to a simmer, add lemon juice and extract, and stir to combine. Simmer until thickened into a syrup, about 2 minutes. Remove from the heat and set aside to cool.
- Heat oven to 200°C. Coat a 30x20 cm lamington tray with butter. Place the semolina, melted butter and sugar in a large bowl and stir until well combined; set aside.
- Place the yogurt and baking soda in a medium bowl and stir to combine. Set aside until the mixture has nearly doubled in size, about 10 minutes.
- Pour the yogurt mixture over the semolina mixture and mix well to combine. Transfer to the buttered baking dish and press into an even layer. Using a knife, score the surface of the namoura on the diagonal into 2-inch diamond-shaped pieces. Top each diamond in the center with an almond. Bake until golden brown, 25 to 30 minutes.
- Place baking dish on a wire rack and drizzle the cooled syrup over the top of the hot namoura. Let cool to room temperature before recutting along the scored lines and serving.