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.