Pomegranate, olive oil & yogurt loaf cake

Step by Step

Step 1

Preheat the oven to 180ºC, gas mark 4. Grease a 900g loaf tin with oil, then sprinkle in 25g caster sugar, tilting to evenly coat the inside.

Step 2

In a large mixing bowl, whisk together the flour, remaining 200g caster sugar, the baking powder and salt. In a large jug or medium bowl, whisk together the olive oil, eggs, yogurt, ½ of the lemon juice and the vanilla. Pour the wet ingredients into the dry ingredients and gently fold together, adding ¾ of the pomegranate seeds. Spoon into the prepared loaf tin and bake for 50-55 minutes until golden and a skewer inserted into the centre comes out clean.

Step 3

Leave the cake to partially cool in the tin for 20 minutes. Meanwhile, put most of the remaining pomegranate seeds (reserve some to decorate) in a bowl with 1 tbsp water; mash with a fork or a potato masher. Sift the icing sugar into a separate mixing bowl, then strain in enough of the pomegranate juice and the remaining lemon juice to give a thick but spoonable pink icing. Turn the cake out onto a cooling rack and drizzle over the icing. Sprinkle over the reserved pomegranate seeds and leave to cool completely before serving.