Yogurt cake with pomegranate recipe

14 ratings Rate
  • Serves 8
  • 15 mins to prepare and 35 mins to cook
  • 227 calories / serving
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Yoghurt cake with pomegranate HERO

Heat oven to gas 4, 180°C, 160°C. Crush the cardamom pods then remove and crush the seeds (discard the husks), placing them in a mixing bowl.

Add the semolina, flour, baking powder and 125g (4oz) caster sugar and mix well. Beat the yogurt, eggs and vanilla essence together, add to the semolina and flour and blend until smooth. Place in a 23cm (9in) cake tin and bake for 30 minutes.

Simmer and reduce the pomegranate juice by half. Add remaining sugar and mix to dissolve — then cool.

Remove all the seeds from the pomegranate, add to the syrup and mix. Spoon over the cooked cake and serve.

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Fresh yogurt may only be available in limited stores.


  • Ingredients

  • 3 cardamom pods
  • 125g (4oz) semolina
  • 125g (4oz) flour
  • 1tsp baking powder
  • 150g (5oz) caster sugar
  • 150g (5oz) low-fat natural yogurt
  • 2 eggs
  • vanilla essence
  • 200ml (7fl oz) pomegranate juice
  • 1 pomegranate
  • Energy 965kj 227kcal 11%
  • Fat 2g 3%
  • Saturates 1g 3%
  • Sugars 25g 28%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 49g Protein 6g Fibre 1.3g


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