Pistachio Loaf with Pomegranate Icing

Cook Time 1 hour

Servings 10

Ingredients

195g (1½ cups) gluten-free self-raising flour, sifted

230g (1 cup) caster sugar

140g (1 cup) shelled pistachios, coarsely crushed, plus extra to decorate

Pinch of sea salt flakes

3 eggs, at room temperature, lightly whisked

125ml (1⁄2 cup) light extra virgin olive oil, plus extra for brushing

125g (1⁄2 cup) Greek-style coconut yoghurt

Finely grated zest and juice of 1 large lime

2 tsp vanilla extract

165g (1⅓ cups) pure icing sugar

2–3 tbsp pomegranate juice

Pomegranate seeds, to decorate

Method

Preheat the oven to 160°C (fan-forced) and brush a 20 cm x 10 cm loaf tin with a little olive oil.

Combine the flour, caster sugar, pistachios and salt in a mixing bowl and mix with a wooden spoon. Pour in the eggs, olive oil, yoghurt, lime zest and juice and vanilla and mix to form a thick batter.

Pour the batter into the tin and bake for 55 minutes until an inserted skewer comes out clean. Cool slightly in the tin, then turn the cake out onto a wire rack to cool completely.

Combine the icing sugar and pomegranate juice in a small mixing bowl and mix to form a thick paste. Immediately spread the pomegranate icing over the loaf and decorate with the pomegranate seeds and extra pistachios, then serve.

Store the loaf in an airtight container at room temperature for up to 5 days; or freeze for up to 2 months, thaw before serving.