Pomegranate Topped Spiced Cake

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Pomegranate Topped Spiced Cake
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
1337
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,337 kcal(64 %)
Protein24.22 g(25 %)
Fat56.31 g(49 %)
Carbohydrates187.33 g(125 %)
Sugar added62.87 g(251 %)
Roughage8.98 g(30 %)
Vitamin A608.88 mg(76,110 %)
Vitamin D3.19 μg(16 %)
Vitamin E9.12 mg(76 %)
Vitamin B₁0.99 mg(99 %)
Vitamin B₂1.07 mg(97 %)
Niacin9.5 mg(79 %)
Vitamin B₆0.23 mg(16 %)
Folate325.42 μg(108 %)
Pantothenic acid1.52 mg(25 %)
Biotin2.08 μg(5 %)
Vitamin B₁₂1.9 μg(63 %)
Vitamin C29.11 mg(31 %)
Potassium701.03 mg(18 %)
Calcium319.3 mg(32 %)
Magnesium56.12 mg(19 %)
Iron6 mg(40 %)
Iodine87.28 μg(44 %)
Zinc1.73 mg(22 %)
Saturated fatty acids31.34 g
Cholesterol346.21 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 cup
1 cup
1 teaspoon
5
3.333 cups
1 tablespoon
1 ¼ inches
fresh Ginger root (grated)
cup
Plus
3
pomegranates (seeds removed, juice retained)
1
lemon (juiced)
¼ cup
How healthy are the main ingredients?
sugareggpomegranatelemonsugar
Product recommendation
Stäbchenprobe: Mit einem trockenen, sauberen Holzstäbchen mittig, leicht schräg in den Kuchen stechen und das Stäbchen wieder heraus ziehen. Bleibt kein Teig hängen und fühlt sich das Stäbchen trocken an ist der Kuchen fertig, wenn nicht, noch weitere 5 Min. backen und die Probe wiederholen.

Preparation steps

1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease 4 cake tins (approx. 10 x 10 cm each)
2.
Mix together the butter, sugar and vanilla extract until creamy and add the eggs one at a time along with a pinch of salt.
3.
Mix together the flour, baking powder and ginger and add to the butter mixture alternating between the dry ingredients and the milk. Mix well to create a smooth cake mixture. Transfer to the prepared tins and bake for 25-30 min. Test with a wooden stick to see that they are done.
4.
Place the pomegranate juice, lemon juice and sugar in a pot with 5 tbsp water and heat. Add the pomegranate seeds and heat through.
5.
Remove the cakes from the oven, leave to rest for a few minutes then remove from the tins and top with the pomegranate seeds and syrup. Leave to cool completely before serving.