This is an adaptation of "Semolina cake soaked with lemon syrup" from "A Baker's Tour" cookbook. The semolina cake was originally from Greece & called "Revani". When I saw you could substitute the semolina for cream of wheat, I figured my malt-o-meal would work just as well. I had maple brown sugar malt-o-meal & we loved it so much, I don't think I will ever be able to make it any other way. If you don't have that kind of malt-o-meal, I would imagine you can incorporate those flavors in the syrup that is drizzled on top. This cake was gone in 2 hours. We really liked it & I hope you will too.