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Namurrah

Courses: Dessert
Serves: 12 people

Recipe Ingredients

2 cups 474mlCream of wheat - plain, dry
2 cups 474mlYogurt - plain
2 cups 396g / 13ozSugar
2 teaspoons 10mlBaking powder
2 teaspoons 10mlVanilla
1/2 cup 46g / 1.6ozAlmonds - slivered or sliced
1 cup 93g / 3.3ozCoconut - shredded (opt)
1 cup 198g / 7ozSugar
1/2 cup 118mlWater
1 teaspoon 5mlOrange blossom water - (opt)
1 tablespoon 15mlLemon juice

Recipe Instructions

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.

Bake at 425F until golden brown.

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.

Stir in 1 lemon juice and orange blossom water.

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

Source:
Steven Sutphen University of Alberta, Edmonton, Alberta, Can

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