INGREDIENTS 

CAKE 

• 350 g Fine Semolina
• 120 g Butter (softened)
• 1/2 cup Sugar 
• 1/2 cup Desiccated Coconut (optional)
• 1/2 teaspoon of Baking Powder  
• 1 cup of Slivered Almonds (raw)
• 2 teaspoons of Rose Water
• 1 ¼ cups of Milk 
• Extra butter for greasing tray (small amount)
• Extra milk for patting down mixture (small amount)

 

SYRUP

• 1 ½ cups sugar
• 1 ¼ cups Water 
• 1 teaspoon of Rose Water 
• 1 teaspoon of Orange Blossom Water   

 

METHOD 

CAKE 

1. In a bowl, crumble the softened Butter into Semolina and then add sugar
2. Add the coconut (optional), baking powder, ground almond, rose water and milk. 
3. Mix ingredients together 
4. Knead to a stiff consistency
5. Grease tray (30cm Diameter) with butter & pat down mixture into the tray
6. Using fingertips or a brush dipped in milk, baste a small amount of milk over the top of the mixture (to make the mixture slightly moist and help it brown when cooked). 
7. Scatter Slivered Almonds (raw) and pat down into mixture
8. Slice into diamond slices
9. Bake at 200c conventional oven for about 1/2 hr then at 150c for another 1/2hr
10. Once baked, it should look dry & browned on top
11. Pour the cold or lukewarm syrup over the HOT Namoora (Syrup method below).

SYRUP

1. On a stove top, dissolve sugar in a small pot 
2. Place on low heat until the Syrup thickens  
3. Allow the syrup to cool and then add the Rose Water & Orange Blossom Water 
4. Pour the cold or lukewarm syrup over the HOT Namoora 

“Sahtaine”