It’s my Dad’s birthday today (Happy Birthday, Dad!!!) Plus, the weather has been absolutely miserable here over the past few days, so I deemed it cake time! I picked up some juicy blood oranges at the market, so they took centre stage, along with a pomegranate. The colours of this cake really stand out, and it seems to last fairly well when stored in a cake tin.
Pomegranate and Blood Orange Cake
- 6 blood oranges (3 whole, and 3 juiced)
- 250g softened butter
- 50g clear honey (plus 2 tbsp.)
- 300g sugar
- 200g self-raising flour*
- 100g ground almonds
- 1 tsp. baking powder (* if using plain flour, add 2 and 1/2 tsp. baking powder and a pinch of salt)
- 4 large eggs
- 140g Greek yoghurt, plus more to serve
- 1 small pomegranate
- Cover one whole orange in water and bring to the boil for a few minutes
- Pour out the water, refill and bring to the boil again
- Simmer for 40 minutes (until the orange gets really soft)
- After cooling, cut in half, remove pips, and puree in the food processor (can be done in advance)
- Preheat the oven to Fan 160°C / Conventional 180°C / Gas mark 4
- Grease a 22cm cake tin with butter
- Drizzle the 2 tbsp. honey in the bottom of the tin
- Then slice the two remaining oranges and lay on top of the honey evenly
- Beat the butter, 200g of the sugar, honey, flour, almonds, baking powder, eggs and yoghurt until smooth
- Stir in the previously puréed orange
- Pour over the oranges in the tin (being careful not to dislodge them)
- Bake for about 1 hour (a toothpick should come out clean)
- While the cake is baking, pour the fresh pressed orange juice and the remaining sugar into a pan
- Bubble for 5 minutes until the syrup has thickened slightly.
- Remove the pomegranate seeds and stir them into the syrup while it cools.
- Cool the cake in the pan for about 10 minutes
- Turn out onto a serving plate
- Pour one part of the syrup over the cake. Set aside the rest for later, to taste.
- Serve the cake slightly warm or at room temperature, with Greek yogurt and drizzled with syrup
Adapted from BBC Good Food, February 2015