Semolina & Rosewater Cake

Ingredients

• 3 eggs

• 3/4 cup of caster sugar

• 150 grams of unsalted butter, melted

• 3 tablespoons olive oil

• 250 grams Greek style plain yoghurt

• 2 teaspoons rosewater

• 1/2 cup of semolina

• 2 cups of self-raising flour

• 1 teaspoon baking powder

• dried, edible rose petals to decorate

Icing

• 1 cup of sifted icing sugar

• 125 grams of softened butter

• 1 teaspoon rosewater

• 1 tablespoon milk

Recipe

1. Preheat the oven to 160 C. Grease and line 27 cm cake tin. A spring-form tin works best for this cake.

2. Beat the eggs and sugar together until light and fluffy.

3. Add the butter and olive oil and continue to beat until combined

4. Add the rest of the ingredients and mix until combined

5. Pour the cake mixture into the prepared tin. Bake for approximately 40 mins or until a skewer inserted comes out clean. Allow the cake to stand in the cake tin for 10 to 15 mins before cooling on a rack. Ice when cool

Icing

1. Use an electric mixer to beat all the ingredients together until smooth. Pour over cake and decorate with petals.