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Namoura With Sour Cream Recipe
|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)|
Serving size: Complete recipe
Calories 3670 Calories from Fat 1287
% Daily Value*
Total Fat 148 g228.3%
Saturated Fat 57.8 g288.9%
Trans Fat 0 g
Cholesterol 235.9 mg
Sodium 1565.9 mg65.2%
Total Carbohydrates 553 g184.2%
Dietary Fiber 19.8 g79.3%
Sugars 335.5 g
Protein 54 g107.8%
Vitamin A 52.3% Vitamin C 18.3%
Calcium 260.8% Iron 442.9%
*Based on a 2000 Calorie diet
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.
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.