Pomegranate passion cake recipe

Pomegranate passion cake recipe

A showstopping sticky almond cake infused with sweet, tart pomegranate and topped with a light, creamy mascarpone icing. Warning: once baked, it won't last long.

You will need a 20cm (8inch) deep cake tin.

Recipe from Zaitoun: Recipes and Stories from the Palestinian Kitchen by Yasmin Khan. Published by Bloomsbury on 12 July 2018, RRP £26.

Ingredients

For the topping
  • 2 tbsp caster sugar
  • 250 g mascarpone
  • 3 tbsp Greek yogurt
  • 1 tbsp icing sugar
  • 150 g pomegranate seeds
  • 2 tbsp caster sugar
  • 8.8 oz mascarpone
  • 3 tbsp Greek yogurt
  • 1 tbsp icing sugar
  • 5.3 oz pomegranate seeds
  • 2 tbsp caster sugar
  • 8.8 oz mascarpone
  • 3 tbsp Greek yogurt
  • 1 tbsp icing sugar
  • 5.3 oz pomegranate seeds
For the glaze
  • 3 tbsp unsweetened pomegranate molasses
  • 2 tbsp sugar (any type)
  • 3 tbsp unsweetened pomegranate molasses
  • 2 tbsp sugar (any type)
  • 3 tbsp unsweetened pomegranate molasses
  • 2 tbsp sugar (any type)
For the cake
  • 200 g unsalted butter, plus more for the tin
  • 170 g caster sugar
  • 4 eggs, lightly beaten
  • 100 g plain flour
  • 0.2 tsp fine sea salt
  • 1.5 tsp baking powder
  • 270 g ground almonds
  • 1 unwaxed lemon (finely grated zest only)
  • 3 tbsp lemon juice
  • 2 tbsp unsweetened pomegranate molasses
  • 1 tsp vanilla extract
  • 7.1 oz unsalted butter, plus more for the tin
  • 6 oz caster sugar
  • 4 eggs, lightly beaten
  • 3.5 oz plain flour
  • 0.2 tsp fine sea salt
  • 1.5 tsp baking powder
  • 9.5 oz ground almonds
  • 1 unwaxed lemon (finely grated zest only)
  • 3 tbsp lemon juice
  • 2 tbsp unsweetened pomegranate molasses
  • 1 tsp vanilla extract
  • 7.1 oz unsalted butter, plus more for the tin
  • 6 oz caster sugar
  • 4 eggs, lightly beaten
  • 3.5 oz plain flour
  • 0.2 tsp fine sea salt
  • 1.5 tsp baking powder
  • 9.5 oz ground almonds
  • 1 unwaxed lemon (finely grated zest only)
  • 3 tbsp lemon juice
  • 2 tbsp unsweetened pomegranate molasses
  • 1 tsp vanilla extract

Details

  • Cuisine: Palestinian
  • Recipe Type: Cake
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 50 mins
  • Serves: 8

Step-by-step

  1. Preheat the oven to 160°C/320°F/gas mark 3. Butter a 20cm (8inch) deep cake tin and line it with baking parchment.
  2. In a large bowl, cream the butter and sugar with electric beaters. When the mixture is combined, beat in the eggs gradually, beating well between each addition.
  3. Then fold in the flour, salt, baking powder and almonds with a large spoon. Fold in the lemon zest and juice, pomegranate molasses and vanilla, then spoon into the prepared tin.
  4. Bake for 40–50 minutes, or until firm and a skewer inserted into the centre comes out clean.
  5. When it is almost ready, make the glaze. Put the pomegranate molasses and sugar in a saucepan with 3 tablespoons water, place over a medium heat and stir to help the sugar dissolve.
  6. As soon as the cake comes out of the oven, use a fork to pierce holes in it, then brush the syrup over. Leave to cool in the tin, then turn it out, syrup-side up.
  7. Place the pomegranate seeds in a small bowl with the sugar and leave to macerate for at least 30 minutes.
  8. Mix the mascarpone with the yogurt and icing sugar and spread it thickly over the cake. Finish with the pomegranate seeds and their juices.

This recipe is from Zaitoun: Recipes and Stories from the Palestinian Kitchen by Yasmin Khan. Published by Bloomsbury on 12 July 2018, RRP £26. Photography by Matt Russell.

You might also like:

Blood orange with pomegranate seeds

Orange and almond cake

Quince and pomegranate-glazed pork

Comments


Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.