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Yoghurt Rosewater Cake

This is my absolute go-to cake when I’m looking for something special and really easy!

I’ve posted versions of it twice before – but I was so pleased with this latest incarnation that I just had to write about it again.

I’ve simplified the cake through many bakes, and this latest version doesn’t t even need icing!

Give it a go if you’re looking for a cake that is fragrant, moist, with a delicate crumb, cuts well, keeps well and eats spectacularly!

250ml canola or vegetable oil
300g caster sugar*
2 free-range eggs
280g Greek yoghurt
300g self-raising flour, sifted
2 tablespoons rosewater

To serve – icing sugar and fresh or dried rose petals, whipped cream and Greek yoghurt

*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 the rosewater.

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.

To serve, sieve over some icing sugar, about a couple of tablespoons, and fill the centre with a few tablespoons of whipped cream and Greek yoghurt – or all cream, or all yoghurt. Your choice!

You can ice this cake, as I have done in previous versions, but it’s so elegant and pretty baked in a Bundt mould, it doesn’t really need it!


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