Denise says:

  • I have added rosewater to this delicious cake but use it sparingly as it is one of those flavours where less is more. Coated with a pink glaze - the colour is a natural combination of pomegranate juice and icing sugar.
  • Straightforward to make, keep this recipe for any family tea or gathering.
  • Preparation Time: 15 minutes
  • Cooking Time:  40 minutes
  • Makes: 1 loaf

Ingredients:

  • 200g self-raising flour
  • 100g golden caster sugar
  • 140g butter or non dairy margarine
  • 1 1/2 teaspoons baking powder
  • 3 large eggs
  • ½ teaspoon rose water
  • 150ml non dairy yoghurt (I like to use coconut or vanilla flavour)
  • 100g grated carrot – roughly 1 carrot
  • 40g roughly chopped pistachios
  • Glaze
  • 1 pomegranate – deseeded and about 2 tablespoons juice
  • 150g icing sugar - sieved
  • 2 tablespoons pistachio nuts – roughly chopped
 

Method

  1. Pre-heat the oven to 180C/ 160c fan / Gas mark 4 / 350F. Line a loaf tin with baking parchment paper.
  2. Put all the cake ingredients into a large mixing bowl.
  3. Spoon into the lined loaf tin and smooth the top with a palette knife.
  4. Bake for about 40 minutes or until cooked inside. Test with a toothpick which should come out dry when inserted into the middle of the loaf.
  5. To make the pomegranate glaze mix the icing sugar with a little bit of the juice gradually until you have a glaze the consistency of runny honey.
  6. Once the loaf is completely cool you can carefully pour your pink pomegranate glaze over the top.
  7. Top with roughly chopped pistachios and pomegranate seeds.
Tagged in: carrot, dessert, Eggs, Israeli, non dairy yoghurt, Persian, Pistachio Nuts, pomegranate seeds, rose water, Rosh Hashanah tea, SR Flour