Pomegranate cake recipe
Bejewelled with pomegranate seeds and pistachios, this stunning bake is made with yogurt for a lighter finish and subtly flavoured with vanilla and orange.
See method- Serves 12
- 30 mins to prepare and 40-45 mins to cook, plus cooling
- 330 calories / serving
Ingredients
- 4 eggs
- 100g light brown sugar
- 100g caster sugar
- 100g Greek yogurt
- 100ml light olive oil
- 1 tsp vanilla extract
- 1 orange, zested
- 125g self-raising flour
- 100g pistachios, blitzed until fine
For the topping
- 75g soft cheese
- 150g Greek yogurt
- 2 tbsp icing sugar
- 1 pomegranate, seeds removed and reserved, juice reserved
- 25g pistachios, roughly chopped
Each serving contains
- Energy
- 1380kJ 330.0kcal
- Fat
- 19g
- Saturates
- 5g
- Salt
- 0.3g
- Sugars
- 22g
of the Reference intake
Carbohydrate 32.7gProtein 7.5gFibre 1.7g
Method
- Preheat the oven to gas 3, 160°C, fan 140°C and line a 20cm springform cake tin with nonstick baking paper. Beat the eggs and sugar with an electric whisk for 5 mins, or until doubled in size.
- Beat in the yogurt, oil, vanilla extract and orange zest, then fold in the flour and blitzed pistachios. Mix until combined.
- Pour the mixture into the tin and bake in the oven for 40-45 mins. Remove from the tin and cool on a wire rack.
- In a bowl, beat the soft cheese, yogurt and icing sugar together. Spoon onto the cooled cake, decorate with the pomegranate seeds and pistachios, and drizzle over the pomegranate juice.
- Tip: For added indulgence, drizzle with orange blossom honey to serve.
- See more Cake recipes
