ingredients
200g sifted flour
125g ground almonds
caster sugar 150g
2 eggs
280g Greek yoghurt
150ml sunflower oil
1 tablespoon baking powder
Finely grated zest of 1 lemon
1/2 teaspoon cardamom
1/2 teaspoon ground cinnamon
3 teaspoons of orange flower water
225g icing sugar, sifted
2 tablespoons milk
pomegranate seeds for garnish
Preparation
Preheat oven to 180 ° C. Grease and flour a cake pan.
Mix flour, almonds, sugar and baking powder in a large bowl. In another bowl, whisk eggs, yogurt and oil until everything is combined, then add the dry ingredients.
Stir in the lemon zest, spices and 2 tablespoons orange blossom tea.
Pour into pan and bake for 30 minutes or until a toothpick inserted into the cake comes out clean. Cool slightly, then turn out onto a rack and cool completely.
Stir in icing sugar, milk and 1 teaspoon orange blossom water remaining in a small bowl until you have a soft consistency drizzle, then pour over the cake. When the icing is almost dry, sprinkle with pomegranate seeds and serve.
