INGREDIENTS

1 1/4 cups plain yogurt
1 1/2 cups Wholesome! Organic Powdered Sugar
2 tbsp butter, melted
4 medium cage-free Organic eggs, separated
1 1/4 cups self-raising flour
1/2 tsp baking soda
1 lb Wholesome! Organic Cane Sugar
2 tbsp Rosewater

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INSTRUCTIONS

Preheat the oven to 350°F. Grease a 9-inch baking dish or tin and sift over a little flour.

Pour the yogurt into a mixing bowl and beat until creamy. Sift in the Organic Powdered Sugar and stir in the melted butter.

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.

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.

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.

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Recipe Source: The Best of Billington’s Recipe Collection 2