Malt-O-Meal Cake

Total Time
45mins
Prep
15 mins
Cook
30 mins

This is an adaptation of "Semolina cake soaked with lemon syrup" from "A Baker's Tour" cookbook. The semolina cake was originally from Greece & called "Revani". When I saw you could substitute the semolina for cream of wheat, I figured my malt-o-meal would work just as well. I had maple brown sugar malt-o-meal & we loved it so much, I don't think I will ever be able to make it any other way. If you don't have that kind of malt-o-meal, I would imagine you can incorporate those flavors in the syrup that is drizzled on top. This cake was gone in 2 hours. We really liked it & I hope you will too.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350.
  2. Mix eggs and 1/2 cup sugar together on medium high speed until pale & thickened, about 4 minutes.
  3. Mix in the brandy and melted butter.
  4. In separate bowl, mix together the other 1/2 cup sugar, the malt-o-meal & sour cream and baking soda together.
  5. Fold the malt-o-meal mixture into the egg mixture.
  6. Pour mixture into 9x13 pan. Bake 350 for about 30 minutes, or until golden brown.
  7. Cool for 10 minutes. While cake is cooling, stir together water, 3/4 cup sugar and lemon juice in pan over medium heat. Boil for about 5 minutes.
  8. Poke holes in the cake with small knife. Sprinkle syrup mixture over cake, by the spoonful. (*note; if your malt-o-meal isnt flavored, you can double the syrup, or you can replace syrup mixture with maple syrup).
  9. Cool completely & serve.