Pomegranate and Orange Drizzle Cake

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OcadoLife

12 serving

4.7 3 ratings Review this recipe

Prep time: 30 mins

Cook time: 45 mins

Serves: 12

Combining the refreshing flavours of pomegranate and orange, this drizzle cake makes a fantastic centrepiece, too. The ring of sponge created by the bundt tin is an ideal shape for drizzling honey and icing over, while fresh pomegranate seeds look like little rubies. A perfect birthday cake, dinner party dessert or Sunday afternoon treat.

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Ingredients Method

Ingredients

280ml light olive oil, plus extra to grease
2 tbsp caster sugar
100g fresh breadcrumbs
200g ground almonds
100g plain flour
2 tsp ground ginger
3 oranges, finely zested (and juice of 1)
280g light soft brown sugar
1 tbsp baking powder
6 medium free-range eggs
5 tbsp pomegranate molasses, 3tbsp for the cake, 2tbsp for the drizzle
50ml pomegranate juice, for the drizzle (we used POM juice)
60ml runny honey, for the drizzle
150g icing sugar
100g pomegranate seeds

Method

Step 1

Preheat the oven to 190ºC/170ºC fan/gas 5. Generously grease the bundt tin with oil and coat with the caster sugar, then set aside.

Step 2

In a large mixing bowl, add the breadcrumbs, almonds, flour, ginger, orange zest, sugar and baking powder and mix together. In another bowl, beat the eggs, oil and molasses together with a balloon whisk.

Step 3

Using a wooden spoon, slowly beat the wet ingredients into the flour mix, until you have a thick cake batter. It will be a pouring consistency.

Step 4

Pour the batter into the bundt tin and bake in the centre of the oven for 40-45 mins until the cake is set, risen and a deep brown colour. The cake is done when a skewer comes out clean when inserted in the middle of the cake.

Step 5

10 mins before the cake has baked, prepare the pomegranate drizzle: add all the ingredients into a small saucepan and warm through over a low heat for 5 mins. Check if it’s sweet enough for your liking, if not add a little more honey.

Step 6

When the cake has baked, leave to cool in the tin for 10 mins, then turn out onto a wire rack. Spoon over the warm drizzle. Leave to cool completely.

Step 7

Sieve the icing sugar into a medium mixing bowl and use a wooden spoon to slowly mix in the 25ml water to make a thick but runny icing.

Step 8

When the cake is cool, drizzle over the thick white icing in a simple stripy pattern. Scatter over the pomegranate kernels and slice to serve. The cake will keep for up to 3-4 days in a sealed container in the fridge, or for up to a month in the freezer if wrapped in clingfilm once cooled.