Cream of Wheat Cake π°
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 28
Description:
Strange as it may sound, this cake tastes wonderful. Inspired by the flavors of basbousa from Jordan, this recipe is a delightful twist using cream of wheat instead of semolina. Perfect for those missing a taste of Southwest Asia or seeking a healthy dessert option. Ideal for gatherings, especially during Ramadan!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/2 cup | Butter |
| 3/4 cup | Sugar |
| 1 tsp | Vanilla Extract |
| 2 | Eggs |
| 2 tsp | Baking Powder |
| 1 tsp | Baking Soda |
| 1/2 cup | Plain Yogurt |
| 3/4 cup | Sugar (for syrup) |
| – | Water (for syrup) |
| 2 tbsp | Lemon Juice (for syrup) |
| – | Slivered Almonds (for topping) |
Instructions:
-
Cream the Butter and Sugar:
- In a medium bowl, cream together the butter, sugar, and vanilla extract until light and fluffy.
-
Add Eggs:
- Add the eggs one at a time, beating well after each addition.
-
Prepare the Dry Ingredients:
- Sift the cream of wheat with the baking powder and baking soda two times.
-
Combine Wet and Dry Ingredients:
- Fold the sifted dry ingredients into the butter mixture alternately with the plain yogurt. Mix until well combined.
-
Prepare the Pan:
- Grease a 8×12 inch pan and spread the batter evenly into it.
-
Arrange Almonds:
- Arrange the slivered almonds on top of the batter. Aim for about 4 almonds across and 7 almonds down, ensuring each piece will have an almond in the center when cut.
-
Bake:
- Preheat the oven to 350Β°F (175Β°C).
- Bake the cake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
-
Make the Syrup:
- While the cake is baking, prepare the syrup.
- In a small heavy saucepan, dissolve the sugar in water over high heat until it begins to boil.
- Add the lemon juice to the boiling syrup.
- Reduce the heat to medium-high and allow the syrup to boil rapidly for about 10 minutes.
- Remove the syrup from heat and cool it by placing the saucepan in a larger pan filled with cold water.
-
Cool and Cut:
- Once the cake is baked, allow it to cool completely.
- Cut the cake into desired shapes. Diamond shapes or squares work well.
-
Serve:
- Spoon the prepared syrup over the cut cake pieces.
- For an extra indulgence, serve with a dollop of thick whipped cream on top or drizzle with a bit of honey syrup.
This cream of wheat cake offers a delightful blend of flavors and textures. The sweetness of the syrup complements the slight nuttiness of the cream of wheat, while the almonds add a satisfying crunch to each bite. Whether you’re craving a taste of Southwest Asia, a healthy dessert option, or simply something unique for your next gathering, this cake is sure to impress! π
