115 g butter
115 g caster sugar
5 tbsp yoghurt
2 tbsp rosewater
225 g self-raising flour
½ tsp baking soda
25 g ground or finely chopped almonds
Icing sugar for dusting
Grease/ line a 17-18 cm round tin
Cream the butter and sugar until light and fluffy ,add the beaten eggs a little at a time.
Beat in the yoghurt and the rosewater and then gently stir in the mashed bananas
Sift on the flour and baking soda, fold them through gently and lastly add the almonds.
Spoon the mixture into the prepared tin and set aside for 30 minutes.
Preheat the oven to180 ºC and bake the cake for 50-60 minutes or until a thin skewer inserted into the centre comes out clean.
Cool on a rack and dust with icing sugar before serving
Source: The Yoghurt Book
Prepared, tried and tested by: Preshana Singh
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