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Categories:
butter brown sugar eggs Cream of Wheat ground almonds cinnamon vanilla water brown sugar lemon juice lemon
Viewed: 33 - Published at: 9 years agoIngredients
- 3 tablespoons butter or 3 tablespoons margarine
- 3 tablespoons brown sugar or 1 12 tablespoons Splenda brown sugar blend
- 2 eggs
- 1 cup cream of wheat (uncooked)
- 12 cup ground almonds
- 1 teaspoon cinnamon
- 12 teaspoon vanilla
- 1 cup water
- 3 tablespoons brown sugar or 1 12 tablespoons Splenda brown sugar blend
- 2 tablespoons lemon juice
- 12 lemon, zest of
Method
- Beat the butter with brown sugar until creamy and until sugar is dissolved in the fat.
- Add eggs and beat well.
- Add all other ingredients and mix well.
- Pour in a grease 8x8 baking pan.
- Bake at 350F for 40-50 minutes, until a toothpick comes out clean.
- Cool ten minutes, then pour hot glaze.
- To make glaze, mix all ingredients in a small saucepan and bring to a boil.
- Simmer for 10 minutes.
- Pour onto warm cake and set aside for at least 30 minutes before serving.
- *I like to turn the cake upside down and poke holes with a toothpick, then pour on half the glaze.
- Turn the cake over, poke holes on top, then pour remaining glaze (keeping most of the zest for the top).
- I then pour glaze left over at the bottom, back into the pan, then slowly re-pour on top.
- I repeat until no, or little, glaze is pooled at the bottom of the dish.
- *I usually add little extra lemon zest, which I grind in the blender.
- I then set aside most of the zest and grind my almonds in the same container, that way, some of the lemon goes into the cake batter.
- *I usually bake this in a convection toaster-oven and it is ready in 30 minute rather than 40-50.
