CREAM OF WHEAT CAKE
Strange as it may sound, this cake tastes wonderful. I fell in love with a cake called basbousa while staying in Jordan, and couldn't find semolina anywhere here back home in the states, so I made up my own version using cream of wheat, when I remembered having cooked semolina the same as I did cream of wheat back home. Jordanians don't have cream of wheat. Funny how we miss things only when we don't have them.
Provided by alAmira
Categories Dessert
Time 45m
Yield 28 serving(s)
Number Of Ingredients 12
Steps:
- 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.
NAMOORA (BASBOOSA)
Middle Eastern dessert.
Provided by Basma Yacoub
Categories World Cuisine Recipes African
Time 1h50m
Yield 16
Number Of Ingredients 12
Steps:
- Line a 9x13-inch glass baking dish with aluminum foil and generously butter the foil. Spread the tahini evenly over the bottom of the prepared pan in a thin layer.
- Mix together farina cereal with 1 1/2 cup of sugar and baking powder in a bowl. Mix in the yogurt and 1 tablespoon of softened butter gently with your hands until the dough is smooth. Spread dough out into the prepared baking dish. Pat the surface smooth. Cover the dish with foil, and allow to stand at room temperature for 2 hours. With a sharp knife, cut the dough into 16 squares; push an almond half gently into the top of each square.
- Preheat oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven until the dessert is set and the top is lightly golden brown, about 30 minutes.
- While the dessert is baking, make the syrup. Place 2 cups of sugar into a saucepan with the water, and bring to a boil over medium heat, stirring constantly to dissolve sugar. Stir in the lemon juice, and boil the syrup for 5 minutes; stir in butter and orange flower water until combined. Pour the hot syrup over the dessert as soon as it comes out of the oven. Let cool for 1 to 2 hours to let the syrup absorb before serving.
Nutrition Facts : Calories 285.8 calories, Carbohydrate 62.6 g, Cholesterol 4.7 mg, Fat 2.9 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 84.5 mg, Sugar 44.9 g
NAMURRAH OR CREAM OF WHEAT CAKE
This is the easiest cake imaginable! Try it if you're looking for a low-fat cake or if (like me) you're wondering when the Cream of Wheat will ever get used up. The texture is like a muffin merged with pudding. It's different than most cakes but well worth trying. I thought of Najwa's Basbousa #12957 when I saw this in the Arab section of RecipeLand. Both are similar but this version has a thicker syrup and calls for Cream of Wheat and yogurt rather than semolina and buttermilk. The almonds on top are a nice touch. I like both recipes and personally think its best to bake them a day ahead so the syrup can thoroughly permeate the cake. It's great with coffee or tea--if you're concerned about fat in your diet, try this and you might not miss those high fat coffee cakes!
Provided by TommyGato
Categories Breakfast
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Butter or grease a 9" x 13" pan and preheat oven to 425F (Note: Use an 8" x 8" pan for a half recipe).
- In a large bowl, stir dry ingredients, the cream of wheat, sugar, baking powder, until well combined--then add yogurt and vanilla (and coconut, if desired) and stir until thoroughly blended.
- Pour into prepared cake pan and sprinkle with almonds.
- Bake about 30 minutes, or until golden brown.
- While baking, heat 1 c sugar and 1/2 c water to boiling on stove and remove from heat after it boils for a minute or two--then stir in the lemon juice (and orange blossom water or essence).
- When cake is still warm, pour syrup over top.
- Serve warm or cold.
Nutrition Facts : Calories 362.1, Fat 4.8, SaturatedFat 1.2, Cholesterol 5.3, Sodium 101.1, Carbohydrate 75.4, Fiber 1.8, Sugar 52.3, Protein 5.7
CREAM OF WHEAT CAKE (BASBOOSA)
This is a traditional Middle Eastern sweet made of semolina flour (what Americans call Cream of Wheat), yogurt and coconut, baked then soaked in either a rosewater (traditional) or lemon scented syrup. Don't let the ingredients put you off. It tastes nothing like what you'd expect. Moist, balanced sweetness, addictive.
Provided by Deb Wolf
Categories Bar Cookie
Time 1h5m
Yield 64 1
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degees F (175 degrees C). Grease an 8 inch square baking dish.
- In a large bowl, mix together the semolina flour (Cream of Wheat), baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until all is well moistened, but not runny. It should be the consistency of brownie batter. If it's too dry, add a little more milk.
- Spread into prepared baking dish, smooth the top.
- Bake 45 minutes until golden brown.
- While it is baking, make the syrup: Combine the water and sugar, bring to a boil and boil for at least 5 minutes. You can do this on top of the stove or in the microwave.
- When it is finished baking, pour the syrup over the hot cake and place back into the oven for 5 minutes or until the syrup has been fully absorbed.
- Allow to cool to room temperature before serving.
Nutrition Facts : Calories 59.6, Fat 1.4, SaturatedFat 1, Cholesterol 2.5, Sodium 14.5, Carbohydrate 11, Fiber 0.3, Sugar 7, Protein 0.9
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