Orange and Pomegranate Cake Recipe: A Citrusy Delight
Published on March 3rd, 2022
Intermediate
If you're looking for a beautifully fragrant and moist cake, this Orange and Pomegranate Cake Recipe is the perfect choice. Combining the zesty brightness of fresh oranges with the juicy sweetness of pomegranate seeds, this cake is a delightful treat for any occasion. Whether you're serving it for dessert or as an afternoon tea indulgence, this Easy Orange and Pomegranate Cake is sure to impress!
Ingredients (Serves 8-10)
- 3 medium free-range eggs
- 150ml vegetable or sunflower oil, plus extra for greasing
- 100g self-raising flour
- 200g ground almonds
- 1 ½ tsp baking powder
- ½ tsp salt
- 225g caster sugar
- 1 large orange (zest and juice)
- 250g pomegranate seeds
- 100ml double cream
- 100g strained Greek yogurt
Instructions
- Preheat your oven to 180°C (gas mark 4). Grease and line a 20cm springform cake tin with baking parchment. In a bowl, mix the flour, ground almonds, baking powder, and salt; set aside. Using a stand mixer or a handheld electric mixer, beat 150g of sugar and the eggs for 2 minutes until pale and doubled in volume. Slowly whisk in the oil, followed by the orange zest. Gently fold in the dry ingredients until a thick batter forms.
- Pour the batter into the prepared cake tin and bake for 30-40 minutes until golden. Insert a skewer into the center—if it comes out clean, the cake is ready. Check at 25 minutes; if it's browning too quickly, cover it with foil.
- While the cake bakes, place 100g of pomegranate seeds in a saucepan and crush them lightly with a fork. Add the remaining 75g sugar and the orange juice, then warm over medium heat. Swirl the mixture until the sugar dissolves, then simmer for 2-3 minutes. Strain the syrup through a sieve, pressing the seeds to extract all the juice.
- Once the cake is baked, pierce it all over with a skewer and drizzle the pomegranate syrup on top. Let it soak in and cool completely before removing from the tin.
- Whip the double cream and Greek yogurt together until soft peaks form. Spread the mixture over the cooled cake and sprinkle with the remaining pomegranate seeds just before serving.
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