Recipe for orange and pomegranate cake

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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

  1. Mix breadcrumbs, almonds, sugar and baking powder. Add the shell, 215 ml of olive oil and eggs and mix well.
  2. 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.
  3. 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.
  4. 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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