Pomegranate cake recipe

  • Serves 12
  • 30 mins to prepare and 40-45 mins to cook, plus cooling
  • 330 calories / serving
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Bejewelled with pomegranate seeds and pistachios, this stunning bake is made with yogurt for a lighter finish and subtly flavoured with vanilla and orange.

  1. Preheat the oven to gas 3, 160°C, fan 140°C and line a 20cm (8in) springform cake tin with nonstick baking paper. Beat the eggs and sugar with an electric whisk for 5 minutes, or until doubled in size.
  2. Beat in the yogurt, oil, vanilla extract and orange zest, then fold in the flour and blitzed pistachios. Mix until combined.
  3. Pour the mixture into the tin and bake in the oven for 40-45 minutes. Remove from the tin and cool on a wire rack.
  4. In a bowl, beat the soft cheese, yogurt and icing sugar together. Spoon onto the cooled cake, decorate with the pomegranate seeds and pistachios, and drizzle over the pomegranate juice. 

Tip: For added indulgence, drizzle with orange blossom honey to serve.

See more Cake recipes
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  • Ingredients

  • 4 eggs
  • 100g (3 1/2oz) light brown sugar
  • 100g (3 1/2oz) caster sugar
  • 100g (3 1/2oz) Greek yogurt
  • 100ml (3 1/2fl oz) light olive oil
  • 1 tsp vanilla extract
  • 1 orange, zested
  • 125g (4oz) self-raising flour
  • 100g (3 1/2oz) pistachios, blitzed until fine
  • For the topping

  • 75g (3oz) soft cheese
  • 150g (5oz) Greek yogurt
  • 2 tbsp icing sugar
  • 1 pomegranate, seeds removed and reserved, juice reserved
  • 25g (1oz) pistachios, roughly chopped
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  • Energy 1380kj 330kcal 16%
  • Fat 19g 27%
  • Saturates 5g 24%
  • Sugars 22g 25%
  • Salt 0.3g 4%

of the reference intake
Carbohydrate 32.7g Protein 7.5g Fibre 1.7g


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