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Sserve thin slices of this with Greek pudding yogurt. It’s very, very humid, so be careful when moving it to your plate.
Hours
Preparation time: 20 minutes
Cooking time: 50 minutes
Serve
Eight
Ingridients
For the cake
- 50 g wholemeal breadcrumbs
- 100 g ground almonds
- 175 g of soft light brown sugar
- 2 teaspoons baking powder
- Finely grated peel of 1½ orange
- 215 ml of olive oil, plus for the baking pan
- 4 eggs, lightly beaten
For syrup
- Juice of 1 orange
- 100 ml pomegranate juice (pure juice, not “pomegranate juice drink”)
- 1 tablespoon pomegranate molasses
- 2 tablespoons liquid honey
Serve
- Pomegranate seeds
Method
- Mix breadcrumbs, almonds, sugar and baking powder. Add the shell, 215 ml of olive oil and eggs and mix well.
- Pour the dough into an oiled spring cake model with a diameter of 20 cm. Place in a cold oven and set the temperature to 190C / 180C fan / gas mark 5. Bake for 45 to 50 minutes until the cake is brown and the skewer inserted in the middle comes out clean.
- Meanwhile, gently heat all the syrup ingredients together. Stir a little until the honey melts, then increase the heat and cook for five minutes. In the end, you should get about 100 ml of syrup.
- Once the cake is baked, pierce the entire surface and slowly pour in the syrup to sink. Allow to cool completely in the pan. It will sink a bit in the middle, but don’t worry – this is a wonderful shift in which pomegranate seeds can lie. Just before serving, sprinkle over the top of the seeds.
Recipe from A Change of Appetite by Diane Henry (Mitchell Beazley, £ 30). Order your copy from books.telegraph.co.uk
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