Pomegranate loaf

Instructions

1 Heat the oven to 180°C/fan 160°C/gas 4. Line a 21cm long x 11cm wide loaf tin with non-stick baking paper.

2 Mix all the cake ingredients together in a large bowl until smooth. Spoon into the prepared tin, smoothing the surface. Bake for 30–35 min until golden and springy to the touch.

3 In a small bowl crush half the pomegranate seeds with 2 tablespoons of the icing sugar, then press through a sieve into another bowl to collect the juice. Spoon the juice over the hot cake and leave to cool completely.

4 Once the cake is cool, mix the remaining icing sugar with a little hot water (¼ teaspoon at a time) until runny enough to drizzle.

5 Drizzle the icing over the cake and scatter with a few of the remaining pomegranate seeds. Sprinkle the remainder over the yoghurt and serve alongside.