Method

• 1.
  Preheat oven to 180°C. Grease and flour eight 1-cup (250ml) decorative moulds (non-stick friand pans are ideal).

• 2.
  Place the oil, caster sugar and eggs in a bowl. Using electric beaters, beat until well combined. Stir in yoghurt, followed by flour, then stir in half the rosewater.
• 3.
  Divide the mixture among moulds. Bake for 30-35 minutes until a skewer inserted into the centre comes out clean. Cool slightly in moulds, then turn out onto a rack to cool completely.
• 4.
  For icing, place icing sugar in a bowl with remaining rosewater and colouring.
• 5.
  Use a wooden spoon to gradually stir in enough warm water (about 2-3 teaspoons), to make a smooth, flowing icing. Turn out cooled cakes, then drizzle with icing and decorate with rosebuds, if using.