POMEGRANATE, FIG & PISTACHIO LOAF CAKE
Actually been experimenting on the planet of figs as you may see 😜 however if you happen to’re searching for a special cake to nibble on this Rosh Hashana, thats not the usual honey cake, right here’s an awesome possibility. The orange blossom water is elective however provides such floral notes and lightens the loaf – extremely really helpful and it’s not overpowering- in small amounts- in any respect!

For Syrup
Three tbsp honey
Three tbsp orange juice
1 tbsp oil
half tsp orange blossom water (elective)
2-Three figs, checked and sliced
handful pomegranate seeds
In a small sauce pan, deliver the liquid components to a boil and proceed to boil for 3-Four minutes till color deepens
Pour right into a lined and greased 2lb loaf tin
Layer fruit on prime of the syrup, beginning with figs and filling cracks in between with pomegranate

For batter
half cup oil
1 cup sugar
Three eggs
half tsp orange blossom water (elective)
1 cup pistachios (with out kernels), blitzed
half cup floor almonds
just below cup self elevating flour (or identical quantity of plain flour + 2tsp further baking powder)
1 tsp baking powder
pinch of salt
Preheat oven to 180°C/350°F
Beat collectively oil, sugar and eggs till creamy
Add orange blossom water and dry components till easy batter fashioned
Pour batter on prime of fruit and place into oven
Bake for 45-50 minutes – till skewer comes out clear – after 30 minutes verify if turning into too darkish cowl with foil
Depart to chill for 10 minutes in tin earlier than turning out then depart to chill fully earlier than chopping
Get pleasure from!
💚 Tanya