INGREDIENTS:
DIRECTIONS:
Step 1
Preheat the oven to 350°F. Grease a 9-inch baking dish or tin and sift over a little flour.
Step 2
Pour the yogurt into a mixing bowl and beat until creamy. Sift in the Organic Powdered Sugar and stir in the melted butter.
Step 3
Whisk the egg yolks with an electric mixer until light and thick and stir into the yogurt mixture. Using a clean whisk, beat the egg whites until stiff and fold them gently into the mixture. Sift together the flour and baking soda and add it to the yogurt mixture 1/4 at a time. Spoon into a dish or tin and cook for 50-60 minutes.
Step 4
While the cake is cooking, make the syrup. Put the organic sugar into a pan with 2 cups water. Place over a low heat, stirring until all the sugar has dissolved. Simmer for 10 minutes and remove from the heat. Stir in the rosewater.
Step 5
When the cake is cooked, take it out of the oven and leave it in the tin. Pour the hot syrup very slowly over the cake and leave for 1 hour until all the syrup has been absorbed. To serve, cut into small pieces and serve with whipped cream or ice cream.
