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Ingredients
| whole plain yogurt: 1 cup |
| olive oil: 1 cup |
| granulated sugar: 1 cup |
| eggs: 6 |
| self-rising flour (sifted): 2 1/2 cups |
| farina (semolina): 1 cup |
| dried shredded coconut meat (shredded): 1/2 cup |
| almonds (whole): 1/2 cup |
| granulated sugar: 2 cups |
| water: 3 cups |
| lemons: 1/2 (juice of) |
Rivane
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
15 serving(s)
Tags
- Pre heat oven to 180°C and grease a 25cm round or square cake tin.
- Mix the first 6 ingredients with an electric mixer until smooth and pour into greased tin.
- Bake for 40-45 minutes or until cake springs back when touched.
- Set aside to cool.
- Syrup:.
- Add all ingredients to a pan and bring to the boil.
- Lower heat and cook a further 10 minutes.
- When cake is cooled cut into diagonal pieces while still in the tin.
- Pour over the warm syrup.
- Sprinkle with coconut
- Push an almond into each piece.
- I tend to use almond slivers.
- Lasts up to 2 weeks in an air tight container.
- I halve the syrup as this makes quite a lot.