Orange and pomegranate cake
Orange and pomegranate cake
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Ingredients
Method
Preheat the oven to 180°C, gas mark 4. Grease the base and sides of a 20cm springform cake tin, the line with baking parchment. In a bowl, mix the flour, almonds, baking powder and salt; set aside,
In a stand mixer (or with a large bowl and handheld electric mixer), beat 150g sugar and the eggs for 2 minutes until pale, light and doubled in volume. Slowly whisk the oil. Add the zest and dry ingredients, then whisk gently until combined into a thick batter. Tip into the lined tin and bake for 30-40 minutes until golden and a skewer inserted into the centre comes out clean. Check the cake after 25 minutes; if browning too quickly, cover with foil.
Meanwhile, put 100g pomegranate seeds in a small pan and crush with a fork. Add the remaining 75g sugar and the orange juice. Warm over a medium heat, swirling, until the sugar melts; simmer briskly for 2-3 minutes. Take off the heat and pass through a sieve, pressing the seeds to extract all the juice; set the syrup aside.
As soon as the cake is cooked, pierce all over with a skewer and spoon over the syrup. Set aside to cool completely, then remove from the tin. Whisk the cream and yoghurt to soft peaks; spoon over the cooked cake and top with the remaining pomegranate seeds.
