Orange and pomegranate cakeServes 8
Incredibly easy. Not sugar-free I know but, as cakes go, not bad. And it is for dessert. Serve thin slices with Greek yogurt. It’s very, very moist (almost pudding-like) so be careful when you’re moving it off the base of the cake tin and on to a plate.
For the cake:
- 50g (1 ½oz) wholemeal breadcrumbs
- 100g (3 ½oz) ground almonds
- 175g (6oz) soft light brown sugar
- 2 tsp baking powder
- finely grated zest of 1 ½ oranges
- 215ml (7 ½fl oz) olive oil, plus more for the tin
- 4 eggs, lightly beaten
- seeds from ½ pomegranate
For the syrup:
- juice of 1 orange
- 100ml (3 ½fl oz) pomegranate juice (pure juice, not ‘pomegranate juice drink’)
- 1 tbsp pomegranate molasses
- 2 tbsp runny honey
- In a bowl, mix together the breadcrumbs, almonds, sugar and baking powder. Add the orange zest, olive oil and eggs and stir well until everything is amalgamated.
- Pour the batter into an oiled 20cm (8in) springform cake tin. Put it into a cold oven and set the heat to 190°C/375°F/gas mark 5. Bake for 45–50 minutes, or until the cake is browned and a skewer inserted into the middle comes out clean.
- Meanwhile, make the syrup by gently heating all the ingredients together. Stir a little until the honey has dissolved, then increase the heat and simmer for five minutes. You should end up with about 100ml (3 ½fl oz) of syrup.
- When the cake is cooked, pierce holes all over the surface and slowly pour the syrup all over it, allowing it to sink in. Leave the cake to cool completely in the tin. It will sink a little in the middle but don’t worry, this makes a lovely dip for the pomegranate seeds to lie in. Scatter the pomegranate seeds on top just before serving.