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Lancewood Vanilla Rose Bundt Cake
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Lancewood Vanilla Rose Bundt Cake

Ingredients

285 g butter , softened
400 g white sugar
3 large egg(s)
225 g LANCEWOOD® Low Fat Plain Yoghurt
85 ml vegetable oil
5 ml vanilla essence
5 ml rose essence
450 g cake flour
5 ml baking powder
5 ml baking soda
200 g white chocolate , melted
rose petals  (optional)

Method

Preheat the oven to 180°C. Grease a bundt pan.

In a large mixing bowl add the butter and sugar. Beat with a hand mixer until smooth and pale.

Add the eggs and beat until well combined.

Add the yoghurt, oil, vanilla essence and rose essence and beat together.

Add the cake flour, baking powder and baking soda and beat until just combined.

Pour the batter into the bundt pan and bake for 45 – 55 minutes.

Once cooled, top with melted white chocolate and sprinkle with rose petals or any other topping of your choice.

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