Name: Rose-Water Yoghurt Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 10 servings
Cuisine: Bake
Ingredients: 150.00 g butter melted and cooled; 50.00 g breadcrumbs white; 500.00 ml yoghurt full cream, Greek; 4.00 eggs large; 10.00 ml lemon zest only; 700.00 g sugar; 20.00 ml Baking powder; 500.00 g semolina; 20.00 ml lemon juice; 20.00 ml rosewater; 20.00 rose petals to decorate

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Ingredients (11)

150.00 g	butter — melted and cooled
50.00 g	breadcrumbs — white
500.00 ml	yoghurt — full cream, Greek
4.00	eggs — large
10.00 ml	lemon — zest only
700.00 g	sugar
20.00 ml	Baking powder
500.00 g	semolina
20.00 ml	lemon juice
20.00 ml	rosewater
20.00	rose petals — to decorate

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Method:

Oven temperature: 180°C

1. Grease a rectangular 25 x 35cm cake tin or ovenproof dish with 25ml of the
butter. Sprinkle the breadcrumbs over the base of the tin and set aside.
2. Pour the yoghurt into a large mixing bowl and whisk in the eggs, lemon zest
and 200g of the sugar. Add the rest of the butter to the yoghurt mixture and stir
until the sugar has dissolved.
3. Mix the baking powder and semolina, and stir into the yoghurt mixture. Spoon
the mixture into the prepared cake tin and bake in a preheated oven for 45 minutes,
or until set.
4. Meanwhile, pour 750ml water into a saucepan and add the remaining sugar. Bring to the boil, then boil rapidly, uncovered for five minutes. Remove from the heat and add the lemon juice and rose-water.
5. Remove the cake from the oven and leave to cool for two minutes, then gradually pour the syrup over the cake, allowing it to soak in. Leave to cool before cutting into squares. Decorate each square with rose petals.