Yoghurt Cake

I grew up seeing my mother to bake only this cake. I have many fond memories of this cake, going home after school when she just finished mixing this cake and smelling it as it baked in the little electric baking pot and when she so proudly made this cake for the first time telling me who she learnt this cake from. The recipe came from a neighbour who became my mother's friend. It became famous to her as the 7 tablespoon recipe; with 7 tablespoons of oil and 7 tablespoons of yoghurt.

Never forget the taste of this yoghurt cake, sometimes with raisins in it and sometimes plain ... and sometimes ready to be eaten after school :) Recently, I saw this recipe online and it is known there as the Middle Eastern cake ... funny enough! I have made this cake with my own twist to it with raspberries, coconut and rosewater. I drizzled mine with saffron&rosewater glaze.

Here is the recipe: Place 1/2 cup oil, 1 cup caster sugar, rosewater, vanilla essence, and 2 eggs in a bowl and beat on high for 5 minutes. Add, 1/2 cup greek yoghurt, 1 cup self-raising flour and mix with the mixer until just mixed. Fold in any extras you like. Bake at at 160C.