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Namoura With Sour Cream

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  Sugar 1 Cup (16 tbs)
  Water 3⁄4 Cup (12 tbs)
  Lemon juice 1 Tablespoon
  Orange flower water 1 Tablespoon
  Sour cream 16 Ounce
  Cream of wheat 1 1⁄2 Cup (24 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Orange flower water 2 Tablespoon
  Baking powder 1 Tablespoon
  Oil 1 Tablespoon (To Grease The Pan)
  Slivered almonds 3⁄4 Cup (12 tbs)

To prepare the syrup, in a saucepan combine the sugar and water.
Bring to a boil over high heat.
Reduce heat and simmer for eight minutes.
Remove from heat and stir in the lemon juice and orange water.
Set aside.
For the batter, mix together all the ingredients, except the oil and almonds, and stir until well blended.
Pour into a large lightly oiled pyrex dish.
Smooth the surface and sprinkle with the almonds.
Bake at 350 degrees for about thirty to forty minutes, or until the cake is golden brown.
Cut into squares and pour the syrup over the cake.
Serve hot or cold.
Very good with hot coffee.

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