Yoghurt + Rosewater Cake
A cake that is fragrant, moist, with a delicate crumb, cuts well, keeps well and eats spectacularly!
What’s not to like.
This is my absolute go-to cake when I’m looking for something special and really easy. Dress it up for a show stopper, or serve simply with berries.
The secret is the Greek yoghurt for flavour and texture.
250g vegetable oil
280g caster sugar
2 free-range eggs
180g Greek yoghurt
300g self-raising flour, sifted
1/2 teaspoon baking powder
1 tablespoon rosewater
To serve – blueberries raspberries and strawberries, and whipped cream and Greek yoghurt
Preheat oven to 160 degrees C fan. Grease and flour a springform pan - 20cm (for a higher sided cake) or 22cm (for a wider lower sided cake).
Place the oil, caster sugar and eggs in the bowl of a food processor. Process until well combined.
Pulse in the Greek yoghurt, followed by the flour and baking powder.
Stir in the rosewater.
Pour the mixture into the cake tin.
Bake for 40 - 45 minutes until a skewer inserted into the centre comes out clean. Just make sure you keep checking with a skewer for “doneness” after 40 minutes. Remove from the oven, and cool for 10 minutes before removing from the springform pan.
Serve with lots of fresh berries and whipped cream mixed with a little Greek yoghurt.