RECIPE // CARAMELISED POMEGRANATE & CARROT CAKE
Caramelised pomegranate & carrot cake
I first made this cake when I gave up chocolate for lent ( which I managed successfully!) and it was a really great substitute as it was still slightly sweet, moist, sticky and with a slightly crumbly top. Just make sure it is definitely cooked before taking it out of the oven! Not that I’d ever make that mistake, but still eat it anyway because it’s so good.)
The recipe is from ‘The Vintage Tea Party book’.
Full of great ideas and I would recommend purchasing it for those days lacking in inspiration.
1 Tbs Butter
1 Tsp Fresh grated ginger
1 Crushed cardomom pod
3 Pomegranates (scoop out the seeds)
2 Tbs Caster sugar
15ml Water (if there isn’t much pomegrante juice with the seeds)
150g Plain Flour
1/2 Tsp Bicarb
3/4 Tsp Baking Powder
Salt A pinch
225g Caster sugar
125ml Vegetable oil
2 Eggs
3 Tbs Plain yoghurt
175g Grated carrot
Pre heat the oven to Gas 4 or 180c.
- Melt the butter in a pan, then add the ginger, cinnamon and cardomom
- Stir in the pomegranate seeds, sugar and 15ml water (if needed). Reduce.
- Sieve the flour, bicarb, baking powder, salt, sugar. Set aside
- Whisk the oil, eggs, yoghurt. Combine with the dry mixture
- Stir in the carrot and seeds, but don’t over mix
- Pour into a greased cake tin and cook for 45 minutes or until browned on top.
The classic spaghetti stick to test.
To serve, I stirred a few spoons of cream cheese with some icing sugar and lemon juice and dolloped on the side; some pomegranate seeds.
A great twist on a classic. Enjoy.
- Nataliemariawall
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