Namurrah or Cream of Wheat Cake

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“This is the easiest cake imaginable! Try it if you're looking for a low-fat cake or if (like me) you're wondering when the Cream of Wheat will ever get used up. The texture is like a muffin merged with pudding. It's different than most cakes but well worth trying. I thought of Najwa's Basbousa #12957 when I saw this in the Arab section of RecipeLand. Both are similar but this version has a thicker syrup and calls for Cream of Wheat and yogurt rather than semolina and buttermilk. The almonds on top are a nice touch. I like both recipes and personally think its best to bake them a day ahead so the syrup can thoroughly permeate the cake. It's great with coffee or tea--if you're concerned about fat in your diet, try this and you might not miss those high fat coffee cakes!”

Ingredients Nutrition

  • 2 cups cream of wheat, uncooked
  • 2 cups sugar
  • 2 cups yogurt, plain
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla
  • 12 cup almonds, slivered or sliced
  • 1 cup coconut, shredded (optional)
  • For the Topping Syrup
  • 1 cup sugar
  • 12 cup water
  • 1 teaspoon orange blossom water (optional) or 18 teaspoon orange essence (optional)
  • 1 tablespoon lemon juice


  1. Butter or grease a 9" x 13" pan and preheat oven to 425F (Note: Use an 8" x 8" pan for a half recipe).
  2. 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.
  3. Pour into prepared cake pan and sprinkle with almonds.
  4. Bake about 30 minutes, or until golden brown.
  5. 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).
  6. When cake is still warm, pour syrup over top.
  7. Serve warm or cold.

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