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RECIPE FOR YOGURT CAKE WITH POMEGRANATE
Recipe details
The Cardamom in this dessert delivers a really beautiful and unusual flavour and then crowning it with pomegranate seeds and syrup make this a stunner every time.
Serves:
8
Preparation time:
50 minutes
Contributor:
Tesco Magazine
Ingredients
- 3 Cardamom pods
- 125 g [4oz] Semolina
- 125 g [4oz] Flour
- 1 tsp Baking powder
- 150 g [5oz] Caster sugar
- 150 g [5oz] low-fat Natural Yogurt
- 2 Eggs
- Vanilla essence
- 200 ml [7fl oz] Pomegranate juice
- 1 Pomegranate
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Weight Converter
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Each serving contains
Calories:
240kcal, 12% of your GDA
Sugar:
23g, 26% of your GDA
Fat:
2.5g, 4% of your GDA
Saturates:
0.5g, 3% of your GDA
Salt:
0.3g, 5% of your GDA
of your guideline daily amount
For further information on guideline daily amounts, please visit Tesco Healthy Living.
Method
- Heat oven to Gas 4, 180 C, 350 F.
- Crush the cardamom pods then remove and crush the seeds (discard the husks), placing them in a mixing bowl.
- Add the semolina, flour, baking powder and 125g [4oz] caster sugar and mix well.
- Beat the yogurt, eggs and vanilla essence together, add to the semolina flour and blend until smooth.
- Place in a 23cm [9in] cake tin and bake for 30 minutes.
- Simmer and reduce the pomegranate juice by half. Add remaining sugar and mix to dissolve – then cool.
- Remove all the seeds from the pomegranate; add to the syrup and mix. Spoon over the cooked cake and serve.
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