Rivane

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 15
• 1 cup natural yoghurt
• 1 cup olive oil
• 1 cup sugar
• 6 eggs
• 2 1/2 cups self-rising flour
• 1 cup semolina
• 1/2 cup desiccated coconut
• 1/2 cup almonds
• 2 cups sugar
• 3 cups water
• 1/2 lemon, juice of

Recipe

• 1 pre heat oven to 180°c and grease a 25cm round or square cake tin.
• 2 mix the first 6 ingredients with an electric mixer until smooth and pour into greased tin.
• 3 bake for 40-45 minutes or until cake springs back when touched.
• 4 set aside to cool.
• 5 syrup:.
• 6 add all ingredients to a pan and bring to the boil.
• 7 lower heat and cook a further 10 minutes.
• 8 when cake is cooled cut into diagonal pieces while still in the tin.
• 9 pour over the warm syrup.
• 10 sprinkle with coconut
• 11 push an almond into each piece.
• 12 i tend to use almond slivers.
• 13 lasts up to 2 weeks in an air tight container.
• 14 i halve the syrup as this makes quite a lot.