Rivane

Name: Rivane
Ingredients: 1 cup natural yoghurt; 1 cup olive oil; 1 cup sugar; 6 eggs; 2 12 cups self-rising flour; 1 cup semolina; 12 cup desiccated coconut; 12 cup almonds; 2 cups sugar; 3 cups water; 12 lemon, juice of

11 ingredients

14 steps

Ingredients

1 cup natural yoghurt
1 cup olive oil
1 cup sugar
6 eggs
2 12 cups self-rising flour
1 cup semolina
12 cup desiccated coconut
12 cup almonds
2 cups sugar
3 cups water
12 lemon, juice of

Directions

1

Pre heat oven to 180C and grease a 25cm round or square cake tin.
2

Mix the first 6 ingredients with an electric mixer until smooth and pour into greased tin.
3

Bake for 40-45 minutes or until cake springs back when touched.
4

Set aside to cool.
5

Syrup:.
6

Add all ingredients to a pan and bring to the boil.
7

Lower heat and cook a further 10 minutes.
8

When cake is cooled cut into diagonal pieces while still in the tin.
9

Pour over the warm syrup.
10

Sprinkle with coconut
11

Push an almond into each piece.
12

I tend to use almond slivers.
13

Lasts up to 2 weeks in an air tight container.
14

I halve the syrup as this makes quite a lot.