Italian Cream Of Wheat Cakes
Creamy Italian-inspired cakes with a subtle lemon and almond flavor, featuring a tender texture from Cream of Wheat, perfect for brunch or teatime enjoyment.
Ingredients
Instructions
- Combine the milk, sugar, and salt in a saucepan; bring to a boil.
- Reduce heat; slowly add the Cream of Wheat, stirring constantly.
- Simmer 5 to 10 minutes, until the Cream of Wheat thickens.
- Remove from heat; quickly stir in beaten egg yolks, then the lemon rind and almond extract.
Tips & Substitutions
For a creamier texture, consider using whole milk or half-and-half instead of just whole milk. You can substitute almond extract with vanilla extract if preferred. If you want a gluten-free option, use gluten-free bread crumbs for coating. Make sure to stir continuously when adding Cream of Wheat to avoid lumps. This recipe is a delightful twist on classic Italian recipes.
Serving Suggestions
Serve these cakes warm, dusted with powdered sugar, or drizzled with honey for added sweetness. They pair beautifully with fresh fruit or a side of yogurt for a balanced breakfast. For a complete meal, consider serving alongside Spaghetti With Pesto Sauce or a light salad.
Storage & Reheating
Store leftover Italian Cream Of Wheat Cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over low heat, adding a splash of milk to keep them moist. You can also microwave them for about 30-60 seconds, checking frequently to avoid overheating.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Cream Of Wheat Cakes contains roughly 386 calories, with 8g protein, 89g carbohydrates, and 4g fat. It is an excellent source of vitamin C (96% of the Daily Value), dietary fiber (37% of the Daily Value), and iron (23% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 605mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk in this recipe?
Yes, you can use any type of milk such as almond milk, oat milk, or skim milk. Just keep in mind that using non-dairy milk may slightly alter the flavor and texture, but the cakes will still turn out delicious.
How can I make these cakes dairy-free?
To make the cakes dairy-free, substitute the whole milk with a non-dairy alternative like almond milk or coconut milk. Ensure that the cooking oil or Crisco you use is also dairy-free, which most brands are.
Can I freeze the cooked cakes?
Yes, you can freeze the cooked cakes. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).