Pomegranate and Orange Drizzle Cake
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.
Instructions
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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
Serves 12
Total time required 1 hr 15 mins
- Preparation time: 30 mins
- Cooking time: 45 mins
- Other time: 10 mins cooling
Recipe published with permission from OcadoLife magazine