Namurrah Or Cream Of Wheat Cake Recipes

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CREAM OF WHEAT CAKE



cream of wheat cake image

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

1/2 cup butter, unsalted
3/4 cup sugar
1 teaspoon vanilla extract
2 eggs
2 cups cream of wheat, uncooked
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup plain yogurt (not low fat, use regular or it'll be too moist)
blanched split almonds (garnish)
2 cups sugar
1 1/2 cups water
1 tablespoon lemon juice (if using concentrated juice in a bottle, add a little water or it'll be too strong)

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.

CREAM OF WHEAT CAKE (BASBOOSA)



Cream of Wheat Cake (Basboosa) image

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

2 cups semolina flour (Cream of Wheat)
1/3 teaspoon baking powder
1 cup granulated sugar
1 cup sweetened flaked coconut
1/4 cup butter, melted
1 cup plain yogurt
1/4 cup milk
1 cup water
1 cup granulated sugar
1 tablespoon rose water or 1 tablespoon lemon juice

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

RAVANI (CREAM OF WHEAT CAKE)



Ravani (Cream of Wheat Cake) image

Make and share this Ravani (Cream of Wheat Cake) recipe from Food.com.

Provided by luvcookn

Categories     Dessert

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 14

1 cup unsalted butter, room temperature
1 3/4 cups sugar
7 eggs, separated
1 teaspoon vanilla
4 tablespoons grated orange rind
2 cups sifted cake flour
1/2 cup farina (Cream of Wheat)
1/3 cup slivered almonds
2 teaspoons baking powder
2 cups water
1 teaspoon lemon juice
3 cinnamon sticks
10 whole cloves
3 tablespoons Grand Marnier

Steps:

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, beat the butter with 1/2 cup of sugar until light and fluffy.
  • Beat in the egg yolks 1 at a time.
  • Add the vanilla and orange rind.
  • Stir in the flour, farina and almonds.
  • Beat the egg whites until stiff.
  • Gradually beat in 1/2 cup of the sugar, until meringue is very stiff.
  • Fold into the batter along with the baking powder.
  • Turn the batter into a greased 10"x14" baking pan.
  • Bake for 35-40 minutes, or until tester comes out clean.
  • Cool to room temperature in the pan.
  • Make the syrup by combining water, lemon juice, remaining 3/4 cup sugar, cinnamon sticks and cloves in a small saucepan.
  • Place over medium heat.
  • Bring to a boil and boil for 5 minutes.
  • Strain and discard spices.
  • Add Grand Marnier.
  • Spoon a little of syrup over each serving.

Nutrition Facts : Calories 506.2, Fat 24, SaturatedFat 12.9, Cholesterol 196.9, Sodium 126, Carbohydrate 65.2, Fiber 1.3, Sugar 35.6, Protein 8.6

NAMOORA (BASBOOSA)



Namoora (Basboosa) image

Middle Eastern dessert.

Provided by Basma Yacoub

Categories     World Cuisine Recipes     African

Time 1h50m

Yield 16

Number Of Ingredients 12

1 tablespoon tahini (sesame seed paste)
2 cups dry farina cereal
1 ½ cups white sugar
2 teaspoons baking powder
1 cup plain yogurt
1 tablespoon butter, softened
16 blanched almond halves
2 cups white sugar
2 cups water
1 teaspoon lemon juice
1 tablespoon butter
1 teaspoon orange flower water

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

PUFFED WHEAT CAKE



Puffed Wheat Cake image

Make and share this Puffed Wheat Cake recipe from Food.com.

Provided by Leanne

Categories     Dessert

Time 8m

Yield 12 serving(s)

Number Of Ingredients 5

5 cups puffed wheat cereal
1/2 cup corn syrup
1 cup brown sugar
1/2 cup margarine
4 tablespoons cocoa

Steps:

  • Boil syrup, margerine, sugar and cocoa together.
  • Pour over puffed wheat press into a 9x13 pan and refrigerate.

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