Recipe: Cream of Wheat and Yogurt Cakes (3)

Here are 3 recipes for cakes with cream of wheat and yogurt from the web.

Yogurt Cake with Orange-Honey Syrup

Cake:
3 cups uncooked cream of wheat
cup flour
2 tsp. baking powder
1 tsp. baking soda
1 cups honey
2 cups non-fat, vanilla yogurt
1/3 cup slivered almonds
4 Tbs. Frozen orange juice concentrate
1 Tbs. Fresh orange zest or grated orange rind

Syrup:
1 cups honey
1 cups orange juice
1. Preheat oven to 350 degrees F. Sift together cream of wheat, flour, baking powder and soda.
2. Stir yogurt, almonds, orange juice concentrate, orange zest and 1 cups honey into dry ingredients.
3. Pour batter into well-greased 9" x 13" baking pan. Bake until top is golden brown (about 45 min.)
4. To make the syrup, bring 1 cups honey and 1 cups orange juice to a boil in a saucepan. Reduce heat and simmer for 5 minutes. Remove and discard any froth that may form on the syrup's surface.
5. Pour syrup over finished cake. Poke cake gently with a toothpick to help cake absorb syrup. Serve when cake is cool and syrup has been absorbed. Halsema Yogurt Cake
Cake:
2 eggs
1 1/2 cups quick-cooking cream of wheat
1 1/2 cups sugar
1/2 cup butter, melted
1 sixteen-ounce carton plain yogurt (or sour cream)
Juice of 1/2 lemon
1/2 teaspoon baking soda

Syrup:
1 1/2 cups sugar
1 1/4 cups water
Juice of 1/2 lemon (Boil the lemon rind with the syrup, and then discard it.

In a large bowl, beat the eggs well. Combine the cream of wheat and the sugar, and add to the eggs, along with the butter. Beat well. Reduce the mixer speed and gradually add the yogurt. Combine the lemon juice and the baking soda, and add this to the batter. Bake in a greased 13-by-9-inch baking pan at 375 degrees for 25 to 30 minutes or until golden brown.

Prepare the syrup by combining all the ingredients and gently boiling for ten minutes. Drizzle cooled syrup over the warm cake, and cover tightly to steam for about one hour. This is delicious served the same day topped with whipped cream and sliced strawberries, peaches, or blueberries. Serves 24.

From The Grecian Plate, a cookbook published in 1984 by the Hellenic Ladies Society of St. Barbara Greek Orthodox Church in Durham, North Carolina. NAMURRAH
Categories: Desserts, Arabic
Yield: 12 servings

2 c Cream of Wheat, plain, dry
2 c Yogurt, plain
2 c Sugar
2 ts Baking powder
2 ts Vanilla
1/2 c Almonds, slivered or sliced
1 c Coconut, shredded (opt)
1 c Sugar
1/2 c Water
1 ts Orange Blossom Water (opt)
1 tb Lemon juice

In large bowl, combine dry cream of wheat with yogurt, 2 c sugar,
baking powder and vanilla. If desired, add coconut. Stir until
thoroughly blended. Pour into greased or sprayed cake pan. Sprinkle
with almonds. Bake at 425 until golden brown. While baking, heat 1 c
sugar and 1/2 c water to boiling on stove. Allow to boil long enough
to come to a thin syrup. Remove from heat. Stir in 1 lemon juice
and orange blosom water. When cake is still warm, pour syrup over
top. Serve warm or cold.