Jamie Oliver served up a delicious yoghurt and tahini bundt cake with rosewater and pomegranate drizzle on Jamie: Keep Cooking Family Favourites.

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

For the drizzle: 1 pomegranate, 1 lime, ¼-½ teaspoon rose water and 300 g icing sugar.

See recipes by Jamie in his book titled: 7 Ways: Easy Ideas for Every Day of the Week available from Amazon now.