Rivane

• 1 cup natural yoghurt
• 1 cup olive oil
• 1 cup sugar
• 6 eggs
• 2 12 cups self-rising flour
• 1 cup semolina
• 12 cup desiccated coconut
• 12 cup almonds
• 2 cups sugar
• 3 cups water
• 12 lemon, juice of

1. Pre heat oven to 180C 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.

natural yoghurt, olive oil, sugar, eggs, flour, semolina, coconut, almonds, sugar, water, lemon

Taken from www.food.com/recipe/rivane-271959 (may not work)