Pomegranate and Blood Orange Cake

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

Serves 10

Pomegranate and Blood Orange Cake

Slice of Pomegranate and Blood Orange Cake

Ingredients

  • 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

Method

  1. Cover one whole orange in water and bring to the boil for a few minutes
  2. Pour out the water, refill and bring to the boil again
  3. Simmer for 40 minutes (until the orange gets really soft)
  4. After cooling, cut in half, remove pips, and puree in the food processor (can be done in advance)
  5. Preheat the oven to Fan 160°C / Conventional 180°C / Gas mark 4
  6. Grease a 22cm cake tin with butter
  7. Drizzle the 2 tbsp. honey in the bottom of the tin
  8. Then slice the two remaining oranges and lay on top of the honey evenly
  9. Beat the butter, 200g of the sugar, honey, flour, almonds, baking powder, eggs and yoghurt until smooth
  10. Stir in the previously puréed orange
  11. Pour over the oranges in the tin (being careful not to dislodge them)
  12. Bake for about 1 hour (a toothpick should come out clean)
  13. While the cake is baking, pour the fresh pressed orange juice and the remaining sugar into a pan
  14. Bubble for 5 minutes until the syrup has thickened slightly.
  15. Remove the pomegranate seeds and stir them into the syrup while it cools.
  16. Cool the cake in the pan for about 10 minutes
  17. Turn out onto a serving plate
  18. Pour one part of the syrup over the cake. Set aside the rest for later, to taste.
  19. Serve the cake slightly warm or at room temperature, with Greek yogurt and drizzled with syrup

Adapted from BBC Good Food, February 2015

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