For the loaf:

1. Preheat the oven to 180 degrees Celsius, or 160 degrees Celsius if using a fan oven.

2. Grease and line a 1.5lb loaf tin with a long rectangle of parchment paper, ensuring there are a few centimetres of paper hanging over the sides.

3. In a large bowl or jug, whisk the yoghurt, sunflower oil, lime zest, eggs, honey and rosewater together until smooth and then set it aside.

4. In a separate bowl, sift in the self-raising flour and add the caster sugar. Mix together, then slowly pour in the wet ingredients. Whisk the mixture together until everything is well combined.

5. Pour the cake mixture into the prepared loaf tin and smooth the top using the back of a spoon or spatula.

6. Bake the loaf for 35-40 minutes until golden, or until a skewer or small knife inserted into the centre comes out clean.

7. Remove the cake from the oven, and leave to cool in the tin for about five minutes before turning out on to a wire rack to cool. While it is cooling, make the syrup.

For the syrup:

1. Put the lime juice, water and honey into a small saucepan and place over a low heat. When the syrup has come to a simmer, remove from the heat.

2. Using a skewer, poke holes all over the warm cake, then slowly drizzle the syrup over the cake. Leave to cool completely.

For the icing drizzle:

1. Sift the icing sugar into a bowl and add a half tablespoon of rosewater and one tablespoon of the lime juice, whisking to form a smooth icing. If the icing is a little stiff, taste and add more rosewater or lime juice as needed. The icing should be thin enough to drizzle over the cake.

2. When ready to serve, place the cooled loaf on to a serving plate or board and spoon the icing on the top, letting it drip down the sides.

3. Sprinkle the chopped pistachios and dried rose petals (if using) over the top.