| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Arab |
Desserts, Arabic |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Cream of Wheat, plain, dry |
| 2 |
c |
Yogurt, low fat or non fat plain |
| 2 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 2 |
ts |
Vanilla |
| 1/2 |
c |
Almonds, slivered or sliced |
| 1 |
c |
Coconut, shredded (opt) |
| 1 |
c |
Sugar |
| 1/2 |
c |
Water |
| 1 |
ts |
Orange Blossom Water (opt) |
| 1 |
tb |
Lemon juice |
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 425 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 blosom water.
When cake is still warm, pour syrup over top. Serve warm or cold.
Delicious with hot tea.
Orange blossom water can be found in specialty stores.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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