Orange and Pomegranate Cake (8)

A deliciously moist cake from ” A Change of Appetite” by Diana Henry, Serve carefully, with dollops of Greek yoghurt if wished.

Orange and Pomegranate Cake (8)
Print Recipe
Orange and Pomegranate Cake (8)
Print Recipe
Instructions
  1. Mix together the breadcrumbs, almonds, sugar and baking-powder. Add the zest, 215ml olive oil and eggs, and stir well.
  2. Pour the batter into an oiled springform cake tin 20cm in diameter. Put it into a cold oven and set the heat to 190C/180C fan/gas mark 5. Bake for 45 to 50 minutes, until the cake has browned and a skewer inserted into the middle comes out clean.
  3. Meanwhile, gently heat all the syrup ingredients together. Stir a little until the honey has melted, then increase the heat and simmer for five minutes. You should end up with about 100ml of syrup.
  4. When the cake is cooked, pierce the surface all over and slowly pour on the syrup, allowing it to sink in. Leave to cool completely in the tin.
  5. It will sink a little in the middle, but don’t worry – this makes a lovely dip in which the pomegranate seeds can lie. Scatter the seeds on top just before serving.
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