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Pomegranate cake recipe

Pomegranate cake recipe

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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
  • Vegetarian

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
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1380kj
    330kcal     16%

  • Fat

    19g 27%

  • Saturates

    5g 24%

  • Sugars

    22g 25%

  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 32.7g Protein 7.5g Fibre 1.7g

Method

  1. 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.

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  2. Beat in the yogurt, oil, vanilla extract and orange zest, then fold in the flour and blitzed pistachios. Mix until combined.
  3. 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.
  4. 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.

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