Pomegranate cake

SERVES 12

Bejewelled with pomegranate seeds and pistachios, this stunning bake is made with yogurt for a lighter finish and subtly flavoured with vanilla and orange.

What you’ll need

4 eggs

100g light brown sugar

For the filling

100g caster sugar

100g Greek yogurt

100ml light olive oil

1 tsp vanilla extract

1 orange, zested

125g self-raising flour

100g pistachios, blitzed until fine

For the topping

75g soft cheese

150g Greek yogurt

2 tbsp icing sugar

1 pomegranate, seeds removed and reserved, juice reserved

25g pistachios, roughly chopped

Method

Preheat the oven to gas 3, 160°C, fan 140°C and line a 20cm springform cake tin with nonstick baking paper. Beat the eggs and light brown sugar with an electric whisk for 5 mins, or until doubled in size.

Beat in the yogurt, oil, vanilla extract and orange zest, then fold in the flour and blitzed pistachios. Mix until combined.

Pour the mixture into the tin and bake in the oven for 40-45 mins. Remove from the tin and cool on a wire rack.

In a bowl, beat the soft cheese, yogurt and icing sugar together. Spoon onto the cooled cake, decorate with the pomegranate seeds and pistachios, and drizzle over the pomegranate juice.

Tip: For added indulgence, drizzle with orange blossom honey to serve.