cream of wheat cake

Recipe by alAmira
READY IN: 45mins




  • Cream the butter, sugar and vanilla extract together in a medium bowl until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Sift the cream of wheat with the baking powder and baking soda two times, then fold into the butter mix alternately with the yogurt.
  • Grease a 8x12 inch pan and fold the batter into it evenly.
  • Arrange the almonds along the top so that each half will be in the center of a piece when it's cut, you should have about 4 almonds across and 7 almonds down.
  • Bake in preheated oven at 350 degrees about 30-35 minutes or until a toothpick comes out clean.
  • Meanwhile, make the syrup by dissolving the sugar into the water in a small heavy saucepan over high heat until it begins to boil.
  • Add the lemon juice.
  • Turn the heat down to med-high, and boil rapidly about 10 minutes, then cool by standing the pan in a larger pan of cold water.
  • When the cake is cooled, cut as desired.
  • We usually make diamond shapes or squares, and serve by spooning the syrup over the cake.
  • If desired, thick whipped cream can be served over top instead, or a bit of honey syrup.