200g butter, softened
1 tsp baking powder
125g plain yoghurt
5 small apples (gala, if possible)
1 vanilla bean
3 Tbsp rose water
Preheat the oven to 160°.
Use two apples for the rose decoration: peal them and then divede them in four. Slice them as thin as you can. You can use a potato peeler if you like. Cut the other three apples chunky. Set aside.
Meanwhile prepare the cake: beat the butter with the sugar until fluffy. Add the eggs, one at a time. Add the yoghurt, vannilla and rose water. Stir to combine. Sift over the flour and baking powder mixing well and then add the chunky apples.
Put in a 24cm cake tin, level the surface and place the tiny slices of the remaining apples to create a rose motif (they should be around 7, but it's up to you).
Bake for 40 minutes, or until a knife inserted in the center turns out clean.