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Pomegranate Drizzle Tahini Bundt Cake

Yields18 ServingsPrep Time15 minsCook Time1 hr 10 minsTotal Time1 hr 25 mins

Pour the drizzle over the cooled cake, letting it drip down the sides. Slice, and serve with a sprinkling of pistachio dust.

Pomegranate drizzle tahini bundt cake

 2 tbsp Alamir Bakery Tahini
 250 g butter (at room temperature) , plus extra for greasing
 250 g caster sugar
 250 g self-raising flour
 1 tsp baking powder
 100 g natural yoghurt
 6 large free-range eggs
 ¼ cup lemon juice
 ¼ cup orange juice
 100 g shelled unsalted pistachios
Drizzle
 1 pomegranate
 1 lime
 ½ tsp rose water
 300 icing sugar
1

Preheat the oven to 180ºC.

2

Either generously grease a 2-litre non-stick bundt tin with butter, dust with flour, or use an ungreased silicone bundt tin.

3

Place the sugar, flour, baking powder, butter, yoghurt and Alamir Bakery Tahini into a food processor. Crack in the eggs, squeeze in all the citrus juice and blitz until smooth.

4

Pour the mixture into the bundt tin, scraping it out of the processor with a spatula, then give the tin a jiggle to level out the mixture. Bake for 50 to 55 minutes, or until golden and an inserted skewer comes out clean.
Leave the cake to cool in the tin for 5 minutes, then turn out onto a wire rack and leave to cool completely.

5

To make the amazing drizzle, halve the pomegranate and squeeze 30ml of juice through a sieve into a jug, then squeeze in 30ml of lime juice. Pour into a bowl with the rosewater, then stir in the icing sugar to give you a thick drizzling consistency.

6

Smash up the pistachios in a pestle and mortar into a mix of random small chunks and lovely dust.

7

Pour the drizzle over the cooled cake, letting it drip down the sides. Slice, and serve with a sprinkling of pistachio dust.

Nutrition Facts

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