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 8 smaller Bundt cakes; you would get 10 -12 cup cakes from the recipe too.
1 cup (250ml) canola oil
1 1/2 cups (330g) caster sugar
1 cup (280g) natural yoghurt
2 cups (300g) self-raising flour, sifted
2 tbs rosewater
1 cup (150g) icing sugar, sifted
1-2 drops pink food colouring
Sugared rose petals for decoration or a little icing sugar
Preheat oven to 170 degrees C fan forced. Grease and flour eight 1-cup (250ml) Bundt moulds 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 30-35 minutes for the smaller cakes until a skewer inserted into the centre comes out clean. For the larger cake, you will need 10 minutes longer. Check with a skewer for “doneness” after 35 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.