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285 g butter, softened
400 g white sugar
3 large eggs
225 g LANCEWOOD® Low Fat Plain Yoghurt
85 g vegetable oil
5 ml vanilla essence
5 ml rose essence
450 g cake flour
5 ml baking powder
5 ml baking soda
200 g while chocolate, melted
Rose petals (optional)
Preheat the oven to 180°C. Grease a bundt pan.
Using 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, vegetable oil, vanilla essence and rose essence and beat until well combined.
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 optional rose petals or any other topping of your choice.
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