- 1 cups icing sugar
- 1 tsp Queen Rosewater Essence
Pre-heat the oven to 160C fan-forced and grease a 22cm bundt tin with butter.
In the bowl of an electric mixer, beat the butter, sugar, vanilla and rosewater essence until light and creamy.
With the motor running, add the eggs one at a time making sure each one is mixed in before adding the next.
Add half the flour and mix it through then half the milk and repeat.
Spread the batter into the prepared tin and smooth out the top with a spatula.
Bake the cake for 1 hour or until a cake tester inserted in the middle of the cake comes out clean.
Leave to rest in the tin for 5 minutes and then carefully turn out onto a wire rack to cool completely.
To make the icing drizzle, combine the icing sugar and rosewater essence then slowly stir in enough water to make it a drizzle consistency (if it gets too thin add a little extra icing sugar).
Drizzle the icing over the cooled cake.