Middle Eastern Rosewater Cakes

Middle Eastern Rosewater Cakes ... These little cakes are light, moist and mildly sweet with a delicate flavor.

Middle Eastern Rosewater Cakes

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Makes : 4 mini cakes

Ingredients :

• 1/2 cup canola oil
• 3/4 cup caster sugar
• 1 egg
• 1/2 cup natural yoghurt
• 1 cup self-raising flour, sifted
• 1 tbsp.  rosewater
• 1/2 cup icing sugar, sifted
• Few drops pink food coloring
• Warm water
• Dried edible rosebuds, pistachios or rainbow sprinkles, optional

Method :

• Preheat oven to 180 C. Grease and flour 4 ( 1 cup capacity ) decorative molds or pans.
• Combine oil, caster sugar and egg in a bowl. Beat until well combined.
• Stir in yoghurt, followed by flour, then stir in half the rosewater.
• Divide the mixture among molds. Bake for 25 to 30 minutes until a skewer inserted into the center comes out clean.
• Cool slightly in molds, then turn out onto a rack to cool completely.
• For icing, place icing sugar in a bowl with remaining rosewater and coloring. Using a spoon, gradually stir in enough warm water to make a smooth, flowing icing.
• Turn out cooled cakes, then drizzle with icing. Decorate with rosebuds, pistachios or rainbow sprinkles; if using.

Notes :

• I used ( 1 cup capacity ) muffin pans and slightly overfilled the pans, so only got 3 cakes.
• My glaze was slightly thin and most of it was absorbed by the cakes.

Recipe Source : Taste.com.au

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