Carrot, pomegranate and rose drizzle loaf

I have added rosewater to this fruit and vegetable-packed cake, but be careful to use it sparingly as it is one of those flavours where less is more. The pink glaze is a natural combination of pomegranate juice and icing sugar. It’s straightforward to make but pretty enough this recipe for any tea or family gathering.

Makes: 1 loaf Preparation: 15 minutes Cooking: 40 minutes

INGREDIENTS

200g self-raising flour

100g golden caster sugar

140g butter or non dairy margarine 1½ tsp baking powder

3 large eggs

½ tsp rose water

150ml non-dairy coconut yoghurt 100g grated carrot, roughly 1 carrot 40g roughly chopped pistachios

Glaze

1 pomegranate, seeds plus approximately 2 tbsp juice

150g icing sugar, sifted

2 tbsp pistachio nuts, roughly chopped

METHOD

Pre-heat oven to 180°C/ 160°c fan. Line a loaf tin with baking parchment.

Mix the flour, sugar, pistachios, butter, baking powder, eggs, rosewater, yoghurt, grated carrots and pistachio nuts in a large mixing bowl.

Spoon into the lined loaf tin and smooth the top with a palette knife.

Bake for about 40 minutes or until cooked inside. Test with a toothpick which should come out dry when inserted into the middle of the loaf.

To make the glaze, gradually add enough pomegranate juice to the icing sugar until it is the consistency of runny honey.

When the loaf is completely cool pour the pomegranate glaze over the top.

Top with roughly chopped pistachios and pomegranate seeds.