Sweet treat for mid-week? Try this fabulous Yoghurt Cake with Rosewater Syrup...seriously good served with a dollop of thick cream on the side. Try it warm... YOGHURT CAKE with ROSEWATER SYRUP 125gr unsalted butter 1 cup caster sugar Grated rind of 1 orange 3 free range eggs 1 cup Greek yoghurt ( I like Chris ) 2 tbsp milk 2 cups self raising flour 1/4 Almond meal 1/2 tsp bicarb soda SYRUP 1/2 cups sugar 1 1/4 cups water 2 teasp rosewater Roasted pistachios to serve Cream together the butter, caster sugar and orange rind until pale and creamy Add eggs and beat well to combine. Combine yoghurt and milk. Sift together the flour, almond meal and bicarb soda Fold dry ingredients through butter mixture alternating with yoghurt. Mix until just combined Pour cake mix into a buttered springform tin and bake approx 45-50 mins or until cake is cooked when tested with a skewer Cool cake on a wire rack. SYRUP Combine water and sugar in a saucepan and bring to the boil stirring continuously Simmer 5 mins. Cool a couple of mins Add rosewater - taste and adjust to your liking. Gently drizzle rosewater syrup over cake How easy is that!!! ENJOY, and please share this recipe with your family and friends. Until next time....
Posted on: Wed, 08 Oct 2014 06:55:35 +0000
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