Tower and Town, February 2021

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Orange And Pomegranate Cake

The market were selling 3 pomegranates for £1 and I couldn’t resist a bargain.

50 grams breadcrumbs and polenta combined
100 grams ground almonds
175 grams dark brown sugar
2 teaspoons baking powder
small handful dried orange peel (or peel from 1 orange)
215 ml sunflower seed oil
4 lightly beaten eggs
seeds from half a pomegranate

Mix together all ingredients (apart from the pomegranate seeds) in a bowl and pour into a well-greased 8-inch springform cake tin. Put into a cold oven and set to 190 ºC. Bake for 45-50 mins (check after 25 mins and, if cake already browned on top, place some paper over top). Pierce with skewer and, if it comes out clean, remove from oven.

For the Syrup:

Juice of 2 satsumas
Half cup of pomegranate juice
1 tablespoon pomegranate molasses
2 tablespoons honey (or 3 if no molasses)

Gently heat all these ingredients and simmer for 5 mins until syrupy. As soon as cake is cooked, pierce all over with a skewer and slowly pour the syrup over the top, allowing it to sink in. Let the cake completely cool in the tin. Sprinkle with the pomegranate seeds and serve with Greek yoghourt.

Karen Osborne