Prep 10 mins
Cook 30 mins
This is the easiest cake imaginable! Try it if you're looking for a low-fat cake or if (like me) you're wondering when the Cream of Wheat will ever get used up. The texture is like a muffin merged with pudding. It's different than most cakes but well worth trying. I thought of Najwa's Basbousa #12957 when I saw this in the Arab section of RecipeLand. Both are similar but this version has a thicker syrup and calls for Cream of Wheat and yogurt rather than semolina and buttermilk. The almonds on top are a nice touch. I like both recipes and personally think its best to bake them a day ahead so the syrup can thoroughly permeate the cake. It's great with coffee or tea--if you're concerned about fat in your diet, try this and you might not miss those high fat coffee cakes!
- 2 cups cream of wheat, uncooked
- 2 cups sugar
- 2 cups yogurt, plain
- 2 teaspoons baking powder
- 2 teaspoons vanilla
- 1⁄2 cup almonds, slivered or sliced
- 1 cup coconut, shredded (optional)
For the Topping Syrup
- 1 cup sugar
- 1⁄2 cup water
- 1 teaspoon orange blossom water (optional) or 1⁄8 teaspoon orange essence (optional)
- 1 tablespoon lemon juice
- Butter or grease a 9" x 13" pan and preheat oven to 425F (Note: Use an 8" x 8" pan for a half recipe).
- In a large bowl, stir dry ingredients, the cream of wheat, sugar, baking powder, until well combined--then add yogurt and vanilla (and coconut, if desired) and stir until thoroughly blended.
- Pour into prepared cake pan and sprinkle with almonds.
- Bake about 30 minutes, or until golden brown.
- While baking, heat 1 c sugar and 1/2 c water to boiling on stove and remove from heat after it boils for a minute or two--then stir in the lemon juice (and orange blossom water or essence).
- When cake is still warm, pour syrup over top.
- Serve warm or cold.
FYI:semolina and cream of wheat are the same thing, just you can get different "grinds" of semolina to achive specific textures.
Definitely, use the syrup. This makes a very heavy, dense cake.