A deliciously moist cake from ” A Change of Appetite” by Diana Henry, Serve carefully, with dollops of Greek yoghurt if wished.
Ingredients
- For the cake
- 50 g wholemeal breadcrumbs
- 100 g ground almonds
- 175 g soft light brown sugar
- 2 tsp baking powder
- finely grated zest of 1½ oranges
- 215 ml olive oil plus more for the tin
- 4 eggs lightly beaten
- For the syrup
- juice of 1 orange
- 100 ml pomegranate juice (pure juice not 'pomegranate juice drink’)
- 1 tbsp pomegranate molasses
- 2 tbsp runny honey
- To serve:
- Seeds from ½ pomegranate
- To serve:
- Seeds from ½ pomegranate
Servings:
Instructions
- Mix together the breadcrumbs, almonds, sugar and baking-powder. Add the zest, 215ml olive oil and eggs, and stir well.
- Pour the batter into an oiled springform cake tin 20cm in diameter. Put it into a cold oven and set the heat to 190C/180C fan/gas mark 5. Bake for 45 to 50 minutes, until the cake has browned and a skewer inserted into the middle comes out clean.
- Meanwhile, gently heat all the syrup ingredients together. Stir a little until the honey has melted, then increase the heat and simmer for five minutes. You should end up with about 100ml of syrup.
- When the cake is cooked, pierce the surface all over and slowly pour on the syrup, allowing it to sink in. Leave to cool completely in the tin.
- It will sink a little in the middle, but don’t worry – this makes a lovely dip in which the pomegranate seeds can lie. Scatter the seeds on top just before serving.
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