Description
This Rosewater Banana Yoghurt Cake is soft, lightly sweet, and just a little fragrant from the rosewater. It’s the kind of cake you slice “just to taste” and somehow keep going back to for another and another.
Ingredients
Units
Scale
- 115 g butter, softened
- 115 g caster sugar
- 2 eggs, lightly beaten
- Pinch of salt
- 75 ml - 5 tbsp yoghurt
- 25 ml - 2 tbsp rosewater (or less if you prefer)
- 2 ripe bananas, mashed
- 225 g Self-Raising flour
- 0.25 ml - 1/2 tsp baking soda
- 25 g ground or finely chopped almonds
- Icing sugar, for dusting
Instructions
- Grease and line a 17 to 18 cm round cake tin.
- Add parchment on the base and lightly butter the sides so nothing sticks later.
- In a mixing bowl, cream together the 115 g butter and 115 g caster sugar until pale and fluffy.
- Add the 2 eggs, a little at a time, beating well after each addition so the mixture doesn’t curdle.
- Beat in the 5 tbsp yoghurt, 2 tbsp rosewater, and a pinch of salt until smooth.
- Gently stir in the 2 mashed bananas. Don’t overmix, just enough so it’s combined.
- Sift in the 225 g Self-Raising flour and 1/2 tsp baking soda, then fold gently until just incorporated. Overmixing here can make the cake heavy.
- Fold in the 25 g ground or finely chopped almonds.
- Spoon the batter into the prepared tin and smooth the top lightly.
- Let it rest for 30 minutes. This step helps the texture settle and gives a more even bake.
- Preheat your oven to 350⁰F (180⁰C).
- Bake for 50 to 60 minutes, or until a thin skewer inserted into the centre comes out clean. Check your baking around the 45-minute mark, depending on your oven.
- If the top browns too quickly, loosely cover with foil near the end.
- Let the cake cool in the tin for about 10 minutes, then turn it out onto a rack to cool completely.
- Dust with icing sugar just before serving.
Notes
Created, prepared, tried, and tested by Preshana
Nutrition
- Serving Size: 1
- Calories: 272
- Sugar: 16.5 g
- Sodium: 366.1 mg
- Fat: 12.3 g
- Saturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 36.3 g
- Fiber: 1.5 g
- Protein: 5.2 g
- Cholesterol: 63.1 mg
