Blood Orange, Pomegrante & Rose Cake with Pistachios

A beautifully fragrant cake infused with the floral notes of rose and citrusy blood orange, topped with a luscious pomegranate glaze and crunchy pistachios. This elegant bake is light, moist, and bursting with delicate Middle Eastern-inspired flavours. Perfect for an afternoon treat or a show-stopping dessert.

Ingredients

Method

Nutrition

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Step 1

Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a loaf tin with olive oil and coat it with sugar to prevent sticking.

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For

8

M

I

225

g

Caster sugar

25

g

Caster sugar, for coating tin

225

g

Plain flour

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Per Serving

Calories

320kcal

Fat

12g

Saturates

2g

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Notes

Pro Tip✨: For an even more intense citrus flavour, zest the blood orange directly into the sugar and rub it in before mixing. This releases the essential oils for a more aromatic cake!

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