Bejewelled with pomegranate seeds and pistachios, this stunning bake is made with yogurt for a lighter finish and subtly flavoured with vanilla and orange.
- Preheat the oven to gas 3, 160°C, fan 140°C and line a 20cm springform cake tin with nonstick baking paper. Beat the eggs and sugar with an electric whisk for 5 mins, or until doubled in size.
- Beat in the yogurt, oil, vanilla extract and orange zest, then fold in the flour and blitzed pistachios. Mix until combined.
- Pour the mixture into the tin and bake in the oven for 40-45 mins. Remove from the tin and cool on a wire rack.
- In a bowl, beat the soft cheese, yogurt and icing sugar together. Spoon onto the cooled cake, decorate with the pomegranate seeds and pistachios, and drizzle over the pomegranate juice.
Tip: For added indulgence, drizzle with orange blossom honey to serve.
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