INGREDIENTS
CAKE:
250 ml Canola oil
320 g Caster Sugar
2 Eggs
280 g Full Fat Yoghurt
300g Plain Flour
1 Tablespoon Rosewater
ICING:
2 Cups Softened Butter
3 Cups Powdered Sugar
1/2 Teaspoon Rosewater
Dried rose petals and pistachios for decoration
METHOD:
Cream Butter and sugar until light and airy. Add all other ingredients and keep mixing to incorporate.
Bake in a tin lined with non-stick baking paper at 170 degrees Celsius in a fan forced oven for approximately 45 minutes. Allow the cake to cool down before making the icing.
For the icing, mix butter, sugar and rosewater until fluffy. Apply on the cake and decorate with chopped pistachios and rose petals.
* Cake batter adapted from DELICIOUS (Middle Eastern Rosewater Cakes)
CAKE:
250 ml Canola oil
320 g Caster Sugar
2 Eggs
280 g Full Fat Yoghurt
300g Plain Flour
1 Tablespoon Rosewater
ICING:
2 Cups Softened Butter
3 Cups Powdered Sugar
1/2 Teaspoon Rosewater
Dried rose petals and pistachios for decoration
METHOD:
Cream Butter and sugar until light and airy. Add all other ingredients and keep mixing to incorporate.
Bake in a tin lined with non-stick baking paper at 170 degrees Celsius in a fan forced oven for approximately 45 minutes. Allow the cake to cool down before making the icing.
For the icing, mix butter, sugar and rosewater until fluffy. Apply on the cake and decorate with chopped pistachios and rose petals.
* Cake batter adapted from DELICIOUS (Middle Eastern Rosewater Cakes)