This recipe is an adaptation of a Persian cake, there are many different versions out there but this one is so simple you can't do better. The rose water and cardamon make it something special.
1 cup sugar
3/4 cup grapeseed oil
1 teaspoon ground cardamon
1 teaspoon ground cinnamon
2 teaspoons rose water
2 cups SR flour
1 cup natural yoghurt
Preheat oven to 175 degrees celcius
Mix together eggs, sugar and oil in a large bowl.
Add cardamon, cinnamon and rose water.
Mix in flour and then yoghurt, stir until smooth
Pour into lightly greased cake tin.
Bake for 40 minutes or until cooked through.
Dust with icing sugar and cinnamon before serving.
Note: This recipe makes enough mixture for one large cake or two small cakes. It is also a great cake to freeze.