Yogurt Cake With Pomegranate

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 8
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to Gas 4, 180C 350F.
  • Crush the cardomon pods then remove and crush the seeds (discard the husks) placing them in a mixing bowl.
  • Add the semolina, flour, baking power and 125g caster sugar and mix well.
  • Beat the yoghurt, eggs and vanilla essence together, add to the semolina and flour and blend until smooth.
  • Place in a 23cm 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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