Directions

1. Preheat oven to 180C/160C fan/Gas mark 4.

2. Lightly grease and flour a bundt tin.

3. Sift flour, ginger and baking powder into a bowl.

4. Stir in sugar.

5. Make a well in the centre and in a separate bowl use a wooden spoon to beat butter, egg, yoghurt and honey in a separate bowl until smooth.

6. Pour into the well and stir until well combined.

7. Add the chopped ginger pieces and mix.

8. Spoon mixture into prepared pan and bake for 40-45 minutes or until a skewer inserted into centre comes out clean.

9. Whilst the cake is cooking, wash the rosemary and place on a kitchen cloth.

10. In a bowl place the caster sugar and place each rosemary spring in 1 by 1 until coated in sugar.

11. Place onto a baking sheet and allow to dry.

12. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

13. Using the syrup from the ginger, drizzle this over the warm cake.

14. Decorate your cake with the rosemary and pomegranate.