Namurrah Or Cream Of Wheat Cake Recipes

Steps:

• Sift together the flour, cream of wheat, sugar, baking soda, baking powder, and salt in a large bowl; set bowl aside. Whisk together the milk, sour cream, vegetable oil, egg, and vanilla in a separate bowl. Make a well in the center of the dry ingredients, and stir in the wet ingredients. Do not overmix the batter.
• Heat a large skillet over medium heat. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

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.

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.

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.

Steps:

• In a mixing bowl, mix first 4 ingredients together.
• In another mixing bowl mix the rest of the ingredients together.
• Combine both mixtures, until moistened and then pour into muffin tins.
• Bake at 400 for 20 minutes.

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.