CookEat Recipe
Almond and Pomegranate Cake
Pomegranate arils and chopped almonds fill a yoghurt cake with vanilla. The almonds remain pieces rather than almond flour, and the moist mixture bakes as a shallow layer before it rests.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Use shelled almonds and chop finely. Remove the pomegranate arils; discard the peel and white membranes.
Step 2
Set the oven to 175°C, conventional heat. Line the base and sides of a 20 cm square metal cake tin, at least 5 cm deep, with baking parchment.
Step 3
Cream 120 g butter (softened) with 60 g brown sugar for 2-3 minutes. Gradually beat in 180 g beaten egg, weighed without shell. Mix in 120 g natural yoghurt, 1 tsp vanilla. Use vanilla extract.
Step 4
Fold in 90 g almonds, 250 g pomegranate.
Step 5
Combine 100 g all purpose flour, 0.5 tsp baking powder. Fold into the fruit mixture until no dry flour remains.
Step 6
Spread the batter evenly in the prepared tin. Bake 40-50 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 7
Rest in the tin for 30 minutes before cutting into 8 portions. Serve warm from the tin, or lift out only when the bake holds together.
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