Recipe: Middle Eastern Rosewater Cakes

One of the tastiest cakes ever made! Enjoy moist Middle Eastern dessert recipes and learn how to make Middle eastern rosewater cakes. 

Here are the ingredients :) :

• 1 cup (250ml) canola oil
• 1 1/2 cups (330g) caster sugar
• 2 eggs
• 1 cup (280g) natural yoghurt
• 2 cups (300g) self-raising fl our, sifted
• 2 tbs rosewater*
• 1 cup (150g) icing sugar, sifted
• 1-2 drops pink food colouring
• Dried edible rosebuds* (optional), to decorate

After Preparing the Ingredients, its time to do all the mixing and baking  ----> 

1. Preheat oven to 180°C. Grease and fl our 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 tsp), to make a smooth, flowing icing. Turn out cooled cakes, then drizzle with icing and decorate with rosebuds, if using.

Its easy and delightful for Afternoon Tea, Bon appetite  ! :)