A fabulously easy recipe which makes lovely little Bundt cakes or one large one.
I was first introduced to this recipe in a few years back, when a director colleague made them to celebrate her production of the Tales of the Arabian Nights.
The link to the original recipe from the taste website is here.
I can testify as to how easy they really are! I have recently broken my wrist, and I was able to make these cakes one-handed, that’s how easy they are! The original recipe doesn’t specify a food processor, but I made mine in a food processor to simplify the recipe, and the result was perfectly fine.
The recipe makes one large Bundt cake or 10 12 smaller Bundt cakes or 12 cakes baked in muffin moulds.
250ml canola oil
300g caster sugar*
2 free-range eggs
280g Greek yoghurt
300g self-raising flour, sifted
2 tbs rosewater
150g icing sugar, sifted
1-2 drops pink food colouring
Sugared rose petals for decoration or a little icing sugar
*the original recipe was 330g caster sugar but feedback suggests less sugar is preferable.
Preheat oven to 170 degrees C fan forced. Grease and flour 10 -12 mini Bundt moulds a 12 hole muffin mould or one large Bundt mould.
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.
Put the mixture into the mould/s.
Bake for 20 minutes for the smaller cakes or until a skewer inserted into the centre comes out clean. Cook for 30 – 35 minutes for the larger cake. Check with a skewer for “doneness” after 30 minutes.
Cool slightly in moulds, then turn out onto a rack to cool completely.
For icing, place icing sugar in a bowl with remaining rosewater and colouring. Use a wooden spoon to gradually stir in enough warm water (about 2-3 tsp), to make a smooth, flowing icing.
Turn out cooled cake/s, then drizzle with icing and decorate with sugared rose petals and fresh flowers. Or just dust with a little icing sugar.