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Namurrah

  • 12servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B3, B6, C, E
MineralsSelenium, Copper, Chromium, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Cream of wheat - plain, dry

  2. 2 cups 474ml Yogurt - plain

  3. 2 cups 396g / 13oz Sugar

  4. 2 teaspoons 10ml Baking powder

  5. 2 teaspoons 10ml Vanilla

  6. 1/2 cup 46g / 1.6oz Almonds - slivered or sliced

  7. 1 cup 93g / 3 1/3oz Coconut - shredded (opt)

  8. 1 cup 198g / 7oz Sugar

  9. 1/2 cup 118ml Water

  10. 1 teaspoon 5ml Orange blossom water - (opt)

  11. 1 tablespoon 15ml Lemon juice

Instructions Jump to Ingredients ↑

  1. In large bowl, combine dry cream of wheat with yogurt, 2 c sugar, baking powder and vanilla. If desired, add coconut. Stir until thoroughly blended. Pour into greased or sprayed cake pan. Sprinkle with almonds.

  2. Bake at 425F until golden brown.

  3. While baking, heat 1 c sugar and 1/2 c water to boiling on stove. Allow to boil long enough to come to a thin syrup. Remove from heat.

  4. Stir in 1 lemon juice and orange blossom water.

  5. When cake is still warm, pour syrup over top. Serve warm or cold. Delicious with hot tea.

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