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Cake Batter |
Syrup |
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|---|---|---|
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1 cup regular uncooked cream of wheat |
1 tsp. baking powder |
1 cup sugar |
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1 cup sugar |
4 ozs. butter |
1 tsp. lemon juice |
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1 cup plain or vanilla flavored yogurt |
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1/2 cup water |
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1 tsp. vanilla |
Combine syrup ingredients in a saucepan and bring to boil. Reduce heat and cook for five minutes. Set aside to cool. Mix cake batter ingredients together thoroughly. Pour in to 6X9 greased baking pan. Let sit approximately two hours or longer. Bake at 325 degrees for 30 minutes or until golden brown. Pour cold syrup immediately over hot cake. Let cool completely before cutting. Variations: Can add to cake batter- 1/4 cup finely shredded coconut, or 1/2 tsp. vanilla or rum extract, or 1/4 cup golden currants that have been soaked in warm water and drained.
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Cake Batter |
Syrup |
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|---|---|---|
|
4 and 2/3 cup uncooked regular cream of wheat |
2 and 1/3 cups milk |
Use same syrup recipe used for Basbusa. |
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2 and 1/2 cups sugar |
2 tsp. baking powder |
|
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1 cup drawn butter |
1 Tbsp. cooking oil |
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1 Tbsp. rose water |
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Grease 2 8" square pans with sesame seed oil. Thoroughly mix cake batter ingredients and pour mixture in to pans. Sprinkle either sliced almonds or pine nuts over top of batter so that when baked and cut in to squares, each piece will have some nuts on them. Bake at 350 degrees for about 30-45 minutes, or until golden brown. Cut in to squares as you would brownies. Spoon cold syrup over hot Nammura until all of syrup is used. Let cool completely.
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