Middle Eastern Rosewater Cakes
- Ingredients
- 1 cup canola oil
- 1 1/2 cups caster sugar
- 2 eggs
- 1 cup natural yogurt
- 2 cups self-raising flour
- 2 tbs rosewater*
- 1 cup \icing sugar
- 1-2 drops pink food colouring
- Dried edible rosebuds* (optional), to decorate
Preheat oven to 180°C. Grease and flour eight 1-cup (250ml) decorative molds or pans are ideal
Place the oil, caster sugar and eggs in a bowl. Using electric beaters, beat until well combined. Stir in yogurt, followed by flour, then stir in half the rosewater
Divide the mixture among molds. Bake for 30-35 minutes until a skewer inserted into the center comes out clean. Cool slightly in molds, then turn out onto a rack to cool completely
For icing, place icing sugar in a bowl with remaining rosewater and coloring.Use a wooden spoon to gradually stir in enough warm water (about 2-3 tsp), to make a smooth, flowing icing. Turn out cooled cakes, then drizzle with icing and decorate with rosebuds, if using