Middle Eastern Rosewater Cakes

•  
• Ingredients

• 1 cup canola oil
• 1 1/2 cups  caster sugar
• 2 eggs
• 1 cup  natural yogurt
• 2 cups self-raising flour
• 2 tbs rosewater*
• 1 cup \icing sugar
• 1-2 drops pink food colouring
• Dried edible rosebuds* (optional), to decorate

Preheat oven to 180°C. Grease and flour eight 1-cup (250ml) decorative molds or pans are ideal

Place the oil, caster sugar and eggs in a bowl. Using electric beaters, beat until well combined. Stir in yogurt, followed by flour, then stir in half the rosewater

Divide the mixture among molds. Bake for 30-35 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.Use a wooden spoon to gradually stir in enough warm water (about 2-3 tsp), to make a smooth, flowing icing. Turn out cooled cakes, then drizzle with icing and decorate with rosebuds, if using