Orange & pomegranate cake

Name: Orange & pomegranate cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Ingredients: 150 ml vegetable or sunflower oil, plus extra for greasing; 100 g self-raising flour; 200 g ground almonds; 1½ tsp baking powder; ½ tsp salt; 225 g caster sugar; 3 British Blacktail Medium Free Range Eggs; 1 large orange (scrubbed), zest and juice; 250 g Waitrose Pomegranate Seeds (taken from a 350g pack); 100 ml double cream; 100 g strained Greek yogurt

This deliciously citrussy cake can be made up to 48 hours in advance; add the cream topping and the pomegranate seeds just before serving. The KitchenAid 175 Artisan Stand Mixer makes short work of mixing, beating and kneading – leaving you to get on with other things while it does the hard work. An iconic design in a range of colours to suit your kitchen.

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Vegetarian

Serves8
CourseCake
Prepare20 mins
Cook40 mins
Total time1 hr
PlusCooling

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150ml vegetable or sunflower oil, plus extra for greasing
100g self-raising flour
200g ground almonds
1½ tsp baking powder
½ tsp salt
225g caster sugar
3 British Blacktail Medium Free Range Eggs
1 large orange (scrubbed), zest and juice
250g Waitrose Pomegranate Seeds (taken from a 350g pack)
100ml double cream
100g strained Greek yogurt

Preheat the oven to 180ºC, gas mark 4. Grease the base and sides of a 20cm springform cake tin, then line with baking parchment. In a bowl, mix the flour, almonds, baking powder and salt; set aside.
In a stand mixer (or with a large bowl and handheld electric mixer), beat 150g sugar and the eggs for 2 minutes until pale, light and doubled in volume. Slowly whisk in the oil. Add the zest and dry ingredients, then whisk gently until combined into a thick batter. Tip into the lined tin and bake for 30-40 minutes until golden and a skewer inserted into the centre comes out clean. Check the cake after 25 minutes; if browning too quickly, cover with foil.
Meanwhile, put 100g pomegranate seeds in a small pan and crush with a fork. Add the remaining 75g sugar and the orange juice. Warm over a medium heat, swirling, until the sugar melts; simmer briskly for 2-3 minutes. Take off the heat and pass through a sieve, pressing the seeds to extract all the juice; set the syrup aside.
As soon as the cake is cooked, pierce all over with a skewer and spoon over the syrup. Set aside to cool completely, then remove from the tin. Whisk the cream and yogurt to soft peaks; spoon over the cooled cake and top with the remaining pomegranate seeds.

Cook’s tip

Quality kit: KitchenAid 175 Artisan Stand Mixer. This iconic mixer makes short work of mixing, beating and kneading – leaving you to get on with other things while it does the hard work.

Typical values per serving when made using specific products in recipe