Namurrah
Yield
1 cakePrep
15 minCook
25 minReady
45 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cream of wheat cereal
plain, dry |
*
|
| 2 | cups |
yogurt, plain
|
|
| 2 | cups |
sugar
|
|
| 2 | teaspoons |
baking powder
|
|
| 2 | teaspoons |
vanilla extract
|
|
| ½ | cup |
almonds
slivered, sliced |
|
| 1 | cup |
coconut
shredded |
*
|
| 1 | cup |
sugar
|
|
| ½ | cup |
water
|
|
| 1 | teaspoon |
orange blossom water
|
* |
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cream of wheat cereal
plain, dry |
*
|
| 473 | ml |
yogurt, plain
|
|
| 473 | ml |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 118 | ml |
almonds
slivered, sliced |
|
| 237 | ml |
coconut
shredded |
*
|
| 237 | ml |
sugar
|
|
| 118 | ml |
water
|
|
| 5 | ml |
orange blossom water
|
* |
| 15 | ml |
lemon juice
|
|
Directions
In large bowl, combine dry cream of wheat with yogurt, 2 cups sugar, baking powder and vanilla.
If desired, add coconut. Stir until thoroughly blended.
Pour into greased or sprayed cake pan.
Sprinkle with almonds.
Bake at 425 degrees F. until golden brown. While baking, heat 1 cup sugar and ½ cup water to boiling on stove.
Allow to boil long enough to come to a thin syrup.
Remove from heat. Stir in 1 lemon juice and orange blosom water.
When cake is still warm, pour syrup over top.
Serve warm or cold. Delicious with hot tea.
