Pomegranate Topped Spiced Cake
(0 votes)
(0 votes)
Health Score:
6,2 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 cup butter
- 1 cup sugar
- 1 tsp vanilla extract
- 5 eggs
- 3.333 cups all-purpose flour
- 1 Tbsp Baking powder
- 1 ¼ inches fresh ginger (grated)
- ⅞ cup milk
- Plus
- 3 pomegranates (seeds removed, juice retained)
- 1 lemon (juiced)
- ¼ cup sugar
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.
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