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. Delicious with hot tea.
