This recipe has become my go-to recipe for an easy, full proof flavoursome cake. I make it as one cake or lots of little ones, in different tins and moulds. As someone who has problems with cakes sticking to tins, I’m very impressed that the cakes turn out every time!
The recipe comes originally from the taste website. I have tweaked and made variations many times. The link to the original recipe is here.
I posted the rosewater version a while back. I have also made an orange blossom cake using the same basic recipe. Here is the recipe for both versions.
I really suggest that you try your own variations using different flavours, such as coffee or mocha, or folding in a handful of fresh berries such as blueberries or raspberries. It’s such a great recipe, it’s worth trying the possibilities!
250ml canola or vegetable oil
300g caster sugar*
2 free-range eggs
280g Greek yoghurt
300g self-raising flour, sifted
150g icing sugar, sifted
For the Rosewater Cake:
2 tablespoons rosewater and 1-2 drops pink food colouring
For the Orange Blossom Cake:
1 tablespoon orange blossom water, 1-2 drops yellow food colouring and the juice of half an orange
*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 a large Bundt mould or a 22cm cake tin.
Place the oil, caster sugar and eggs in the bowl of a food processor. Process until well combined. Pulse in the yoghurt, followed by the flour. Stir in half the rosewater for the rosewater cake. Stir in all the orange blossom water for the orange blossom cake.
Pour the mixture into the bundt mould or the regular cake tin.
Bake for 30-40 minutes until a skewer inserted into the centre comes out clean. Just make sure you keep checking with a skewer for “doneness” after 30 minutes.
Remove from the oven, and cool for 10 minutes then turn out onto a wire rack to cool completely.
For icing the rosewater cake: place the icing sugar in a bowl with remaining rosewater and pink food colouring. Gradually stir in enough warm water to make a smooth icing, slightly runny.
For icing the orange blossom cake, place the icing sugar in a bowl with the yellow food colouring and enough of the orange juice to make a smooth icing, slightly runny.
Drizzle the icing over the cake, letting the icing drop down the sides. Decorate with edible flowers, crystallised rose petals and candied orange.