Drizzle bundt cake

By Jamie Oliver
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David Loftus (2016)



  • 375g unsalted butter (at room temperature), plus extra for greasing
  • 375g golden caster sugar
  • 375g self-raising flour
  • 150g natural yoghurt
  • 2 tablespoons tahini
  • 6 large free-range eggs
  • 2 lemons
  • 1 orange
  • 150g shelled unsalted pistachios


  • 1 pomegranate
  • 1 lime
  • 1/4 - 1/2 teaspoon rose water
  • 300g icing sugar


  1. Preheat the oven to 180ºC/350ºF/gas 4. Generously grease a 2-litre bundt tin with butter.
  2. Place the sugar, flour, butter, yoghurt and tahini into a large bowl. Crack in the eggs, squeeze in all the citrus juice and mix until smooth. You could also do this in a food processor.
  3. Pour the mixture into the bundt tin, scraping it out of the processor with a spatula, then give the tin a jiggle to level out the mixture. Bake for 50 to 55 minutes, or until golden and an inserted skewer comes out clean.
  4. Leave the cake to cool in the tin for 5 minutes, then turn out onto a wire rack and leave to cool completely.
  5. To make the amazing drizzle, halve the pomegranate and squeeze 30ml of juice through a sieve into a jug, then squeeze in 30ml of lime juice. Pour into a bowl with the rosewater, then stir in the icing sugar to give you a thick drizzling consistency.
  6. Smash up the pistachios in a pestle and mortar into a mix of random small chunks and lovely dust.
  7. Pour the drizzle over the cooled cake, letting it drip down the sides. Fill the middle of the cake with beautiful pomegranate seeds, then sprinkle over the pistachios, slice and serve.

Recipe © Jamie Oliver Enterprises Limited (2020). 

Nutritional information (per serving)
Energy 468kcal, Fat 25.3g, Sat fat 12.4g, Protein 6.8g, Carbs 56.9g, Sugars 41.1g, Salt 0.3g, Fibre 1.3g

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