Pistachio, Pomegranate and Orange Cake

Serves 8

I love a cake that can be made earlier and it’s sitting for a couple of hours, makes it even more yummy and moist! This is such a cake and it looks super pretty on a table.

Cake

200g soften butter

200g caster sugar

3 eggs

1 orange - zest and 3 tbsp of juice

1 tsp vanilla paste

100g pistachios, whizzed up

100g self raising flour

4 tbsp Greek yoghurt

100g pomegranate seeds

For the topping

100ml whipped double cream

150ml Greek yoghurt

100g pomegranate seeds

75g chopped pistachios

Dried rose petals

Mint leaves

Heat the oven to 160 degrees and butter a 25cms loose bottom cake tin. Line the bottom with a circle of parchment and set aside

Beat the butter and sugar together until pale and fluffy. Mix together the eggs, orange zest, juice and the vanilla paste. Add to the mix, a bit at a time, beating until all combined. Finally the self raising flour and chopped pistachio. Mix in the yoghurt and pomegranate seeds.

Pour the batter into the prepared tin and bake for around 50/55 minutes until cooked.

Take out of the oven once ready and remove from the tin to cool.

For the topping fold in the lightly whipped cream with the Greek yoghurt and pop on the completely cooled cake. Sprinkle your pomegranate seeds, chopped pistachios and rose petals, pop your mint leaves on for some extra colour and serve.

Refrigerate if warm weather.