Directions

• Preheat the oven to 160℃ fan/180℃/gas 4.
• Whisk the olive oil, yoghurt, pomegranate molasses and eggs together, then beat in the sugar. Stir in the cinnamon, flour and baking powder, then spoon into an 28 x 22cm lined roasting or baking tin lined with non-stick baking or greaseproof paper.
• Scatter over half of the pomegranate seeds, then transfer to the oven and bake for 20-25 minutes, until a skewer inserted comes out clean. Let it cool in the tin for 5 minutes before transferring to a wire rack.
• Mix the icing sugar and water together for the icing, then drizzle this all over the cooled cake. Scatter over the remaining pomegranate seeds before serving.