Rosewater Cakes

Ingredients:

1. 1 cup oil

3. 2 eggs

4. 1 cup natural yoghurt

5. 2 cups flour, sifted

6. 2 tablespoons rosewater*

7. 1 cup icing sugar, sifted

8. 1-2 drops pink food colouring

9. Dried edible rosebuds* (optional), to decorate

Preparation:

1. Preheat oven to 180°C. Grease and flour eight 1-cup (250ml) decorative moulds (non-stick friand pans are ideal).

2. Place the oil, caster sugar and eggs in a bowl. Using electric beaters, beat until well combined. Stir in yoghurt, followed by flour, then stir in half the rosewater.

3. Divide the mixture among moulds. Bake for 30-35 minutes until a skewer inserted into the centre comes out clean. Cool slightly in moulds, then turn out onto a rack to cool completely.

4. For icing, place icing sugar in a bowl with remaining rosewater and colouring.

5. Use a wooden spoon to gradually stir in enough warm water (about 2-3 teaspoons), to make a smooth, flowing icing. Turn out cooled cakes, then drizzle with icing and decorate with rosebuds, if using.

Lara kh.