Rivane Recipe

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Ingredients:

Serving

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

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	450.12 Kcal (1885 kJ)
Calories from fat	209.42 Kcal
		% Daily Value*
Total Fat	23.27g	36%
Cholesterol	65.47mg	22%
Sodium	278.95mg	12%
Potassium	149.52mg	3%
Total Carbs	52.28g	17%
Sugars	23.82g	95%
Dietary Fiber	1.61g	6%
Protein	7.25g	14%
Vitamin C	1.2mg	2%
Iron	2.2mg	12%
Calcium	101.2mg	10%

Amount Per 100 g
Calories	270.64 Kcal (1133 kJ)
Calories from fat	125.92 Kcal
		% Daily Value*
Total Fat	13.99g	36%
Cholesterol	39.37mg	22%
Sodium	167.72mg	12%
Potassium	89.9mg	3%
Total Carbs	31.44g	17%
Sugars	14.32g	95%
Dietary Fiber	0.97g	6%
Protein	4.36g	14%
Vitamin C	0.7mg	2%
Iron	1.3mg	12%
Calcium	60.8mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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