Nammourah Esfanjiyeh

May 26th, 2013

Dimah - http://www.orangeblossomwater.net - Nammourah Esfanjiyeh 9

Nammourah Esfanjiyeh has another name which is Nammourah Espaniyeh. It is sponge cake, prepared from (all purpose flour, semolina flour, desiccated coconut, baking powder, eggs, sugar, milk, ghee, vanilla), then sugar syrup is poured to baked nammourah.

Let’s make Nammourah Esfanjiyeh:

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Sugar Syrup

1, 2. In a pot put sugar and water, turn on heat and stir to dissolve, and keep stirring every once in a while.

3. Add cinnamon stick and orange zest to the syrup.

4. Once the mixture boils, add lemon juice. Let the mixture boil for 5 – 7 minutes, then turn off heat, and set aside.

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5. Bring round aluminum baking pan with 12 inch (30 cm) diameter and 2 inch (5 cm) height, and grease baking pan with ghee. (My pan is very old and used so many times, that’s why it is not in a good shape).

6, 7, 8. In a bowl, mix all purpose flour, semolina flour, desiccated coconut, and baking powder.

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9. Set dry ingredients aside.

10, 11, 12. In a large bowl, put eggs, sugar, milk, ghee, vanilla, orange zest and lemon zest.

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13, 14, 15, 16. Use an electric mixer, beat the wet ingredients until pale in color.

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17, 18, 19, 20. Gradually, add dry ingredients and beat between each addition until well combined.

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21. Transfer the batter to the baking pan.

22, 23. Heat the oven at 355°F (180 °C) (I’ve done this step of heating oven 15 minutes before placing the baking pan in oven to bake). Turn off the upper burner before placing the baking pan in the oven. Place the baking pan in the oven (rack position the second from bottom), and bake for 20 – 22 minutes or until golden brown in color on top and bottom, and check by using wooden toothpick inserted near center and should come out clean. (I’ve turned on the upper burner in the last minutes just to brown the top). 

24. Once you take the baking pan out of the oven, immediately use a sieve and pour sugar syrup through the sieve over the cake.

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25, 26. After pouring sugar syrup, immediately garnish with desiccated coconut.

27. Allow to cool completely, and then cut into squares.

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29. After cutting it.

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30. Serve and enjoy.

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Nammourah Esfanjiyeh

From: Family Recipe / Servings:
PDF Text Only / Print With Images

Sugar Syrup

2 cups sugar

1 cup water

1 cinnamon stick

Zest of 1 orange

1 tsp lemon juice

Cake

Ghee, for greasing pan

1 3/4 cup all purpose flour

1/4 cup semolina flour
(smid farkha)

1 1/2 cup desiccated coconut

2 tsp baking powder

3 large eggs

1 1/2 cup sugar

3/4 cup full fat milk

2 tbsp ghee

1 tsp vanilla

Zest of 1 orange

Zest of 1 lemon

Desiccated coconut, for garnish

Sugar Syrup

In a pot put sugar and water, turn on heat and stir to dissolve, and keep stirring every once in a while.

Add cinnamon stick and orange zest to the syrup.

Once the mixture boils, add lemon juice. Let the mixture boil for 5 – 7 minutes, then turn off heat, and set aside.

Cake

Bring round aluminum baking pan with 12 inch (30 cm) diameter and 2 inch (5 cm) height, and grease baking pan with ghee. (My pan is very old and used so many times, that’s why it is not in a good shape).

In a bowl, mix all purpose flour, semolina flour, desiccated coconut, and baking powder.

Set dry ingredients aside.

In a large bowl, put eggs, sugar, milk, ghee, vanilla, orange zest and lemon zest.

Use an electric mixer, beat the wet ingredients until pale in color.

Gradually, add dry ingredients and beat between each addition until well combined.

Transfer the batter to the baking pan.

Heat the oven at 355°F (180 °C) (I’ve done this step of heating oven 15 minutes before placing the baking pan in oven to bake). Turn off the upper burner before placing the baking pan in the oven. Place the baking pan in the oven (rack position the second from bottom), and bake for 20 – 22 minutes or until golden brown in color on top and bottom, and check by using wooden toothpick inserted near center and should come out clean. (I’ve turned on the upper burner in the last minutes just to brown the top).

Once you take the baking pan out of the oven, immediately use a sieve and pour sugar syrup through the sieve over the cake.

After pouring sugar syrup, immediately garnish with desiccated coconut.

Allow to cool completely, and then cut into squares.

Serve and enjoy.

Notes and Tips

Semolina flour is called in Arabic “Smid Farkha” or “Tahin Farkha”, it is fine and white in color. For photos of Smid Farkha, look here, here, and here.

For photos of desiccated coconut, look here, and here.

My oven is gas oven and it has two functions:
The oven upper burner “broiler”, this has two temperatures which are high and low.
The oven bottom burner “bake function”, this is divided into these temperatures (from 248 °F (120°C) to 518 °F (270 °C)).
I can turn on both of them together, and I can turn off one of them and keep the other on.

Store Nammourah Esfanjiyeh in the fridge.

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8 Responses to “Nammourah Esfanjiyeh”

  1. Debbie says:

    Thank you so much for this recipe. It looks very delicious! My oven is also a gas oven but only has one setting to turn on. It is just a standard gas oven. In this case what temperature do you recommend that I cook the cake? Would I also need to preheat the oven at the same temperature? Thank you!! Debbie.

    • Dimah says:

      Debbie: Thank you for stopping by.
      Preheat and Bake it at the same temperature 355°F (180 °C).
      It is like baking a cake, but I prefer to explain in details the way I bake and the settings of my oven because I want to give the information honestly and help everyone to get best results, then you can adjust things according to what you have.
      You are welcome and hope you enjoy it.

  2. That looks awesome. Your presentation is always so beautiful.

  3. Vale says:

    I looove this. I mean, this is my favorite cake. But in the country that I am from, I cant find some ingredients like the semolina flour. I tried this cake at a restaurant, but I know that the chef may buy the ingredients in stores that I dont know. Looks good!

  4. madi says:

    Hi mashalah ur all recipies looks fantastic …te only thing i want to ask is that whats ur pan size ??? As i noticed u hv used it n many recipies so cn u tel me te size of it … and also is basbosa te same sweet as namourah or namorah esfanjiyeh Or not coz the ingredients are almost the same ..

  5. Dimah says:

    madi: Thanks for the kind words and for stopping by!

    The pan size is written in the recipe (photo number 5). I’ll write it for you again here:
    5. Bring round aluminum baking pan with 12 inch (30 cm) diameter and 2 inch (5 cm) height.

    Basbousah is the Egyptian term for Nammourah (I’m not sure if in Egypt they make basbousah same way to Syria), but if you want here is my recipe for Nammourah:
    http://www.orangeblossomwater.net/index.php/2013/03/09/nammourah/

    Thanks again !

  6. madi says:

    Tnk u so much for the quick reply … i was making namoureh with alitle bit diferent recipe but next time il make it by ur recipe and im sure and wil turn out very wel ..

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