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Drizzle bundt cake
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Total Time:
1 hour 10 minutes
Ingredients:
  • 250 g unsalted butter (at room temperature) plus extra for greasing
  • 250 g golden caster sugar
  • 250 g self-raising flour
  • 1 teaspoon baking powder
  • 100 g natural yoghurt
  • 2 tablespoons tahini
  • 6 large free-range eggs
  • 1 lemon
  • 1 orange
  • 100 g shelled unsalted pistachios
  • 1 pomegranate
  • 1 lime
  • ½ teaspoon rose water
  • 300 g icing sugar
Instructions:
  • 1. Preheat the oven to 180ºC/350ºF/gas 4 and generously grease a 2-litre bundt tin with butter. 2. Combine sugar, flour, baking powder, butter, yoghurt, tahini, eggs, and citrus juice in a food processor, and blend until smooth. 3. Pour the batter into the prepared bundt tin and bake for 50 to 55 minutes, or until a skewer comes out clean. 4. Let the cake cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. 5. For the drizzle, combine pomegranate juice, lime juice, rosewater, and icing sugar until you have a thick consistency. 6. Crush pistachios into small chunks and dust for garnish. 7. Drizzle the icing over the cooled cake and sprinkle with pistachio dust before serving.

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