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Recipe

Orange and pomegranate cake

This moist and tangy cake is a version of a cake by one of my favourite food writers, Diana Henry. Delightfully zingy and topped with a gorgeous orange and pomegranate syrup, this recipe is always a winner!

By Nici Wickes
  • 20 mins preparation
  • 35 mins cooking
  • Serves 6 - 8
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Ingredients

  • 150 g ground almonds
  • 175 g brown sugar
  • 2 tsp baking powder
  • Zest of 1½ oranges, finely grated
  • 200 ml olive oil
  • 4 large eggs, lightly beaten
  • 1/2 cup pomegranate seeds
For the syrup
  • 150 ml orange juice
  • 2 tbsp pomegranate molasses
  • 2-3 tbsp honey

Method

  • 1
    Heat oven to 180°C and grease a 20cm springform tin.
  • 2
    In a bowl, mix together the ground almonds, sugar and baking powder. Add in the orange zest, olive oil and eggs, stirring until combined. Pour the batter into your prepared tin. Bake for 35 minutes or until the cake is browned and a skewer inserted comes out clean. Leave it in the tin to cool slightly.
  • 3
    Make the syrup by gently heating all of the ingredients together and stirring until the honey dissolves. Bring to a simmer for five minutes. You should end up with about a third of a cup of syrup. When the cake is cool, pierce holes all over the surface and slowly pour over the warm syrup. Leave the cake to cool down completely in the tin.
  • 4
    Scatter pomegranate seeds on top just before serving.

Notes

Remember the rule with syrup cakes: Always pour warm syrup on a cool cake or cool syrup on a warm cake, but never warm on warm unless you want a very soggy result!

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