I have added rosewater to this fruit and vegetable-packed cake, but be careful to use it sparingly as it is one of those flavours where less is more. The pink glaze is a natural combination of pomegranate juice and icing sugar. It’s straightforward to make but pretty enough this recipe for any tea or family gathering.

• Pre-heat oven to 180°C/ 160°c fan. Line a loaf tin with baking parchment.
• Mix the flour, sugar, pistachios, butter, baking powder, eggs, rosewater, yoghurt, grated carrots and pistachio nuts in a large mixing bowl.
• Spoon into the lined loaf tin and smooth the top with a palette knife.
• Bake for about 40 minutes or until cooked inside. Test with a toothpick which should come out dry when inserted into the middle of the loaf.
• To make the glaze, gradually add enough pomegranate juice to the icing sugar until it is the consistency of runny honey.
• When the loaf is completely cool pour the pomegranate glaze over the top.
• Top with roughly chopped pistachios and pomegranate seeds.