Name: Vanilla & pomegranate cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Middle Eastern
Ingredients: 200g butter; 200g caster sugar; 3 eggs; zest 1 lemon plus juice of ½; 140g self-raising flour; 100g plain flour; ½ tsp vanilla extract; juice ½ lemon (use the other ½ of the one for the cake); 2 pomegranates juice of one, seeds of one (or 100ml pomegranate juice, 110g pack pomegranate seeds); 85g caster sugar; ½ tsp vanilla extract

Home
Recipes
Vanilla & pomegranate cake

Vanilla & pomegranate cake

John Torode

Save recipe

Serves 8

Easy

Prep: 20 mins

Cook: 50 mins

A star rating of 3.6 out of 5.5 ratingsRate

loading...

A vibrant cake that's gloriously syrupy and tangy. Eat it warm or cold as a pudding

Freezable (Freeze cake only)

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Cheat's pistachio ice cream

A star rating of 2.5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

200g butter
200g caster sugar
3 eggs
zest 1 lemon

plus juice of ½
140g self-raising flour
100g plain flour
½ tsp vanilla extract

For the syrup

juice ½ lemon

(use the other ½ of the one for the cake)
2 pomegranates

juice of one, seeds of one (or 100ml pomegranate juice, 110g pack pomegranate seeds)
85g caster sugar
½ tsp vanilla extract

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal475
fat24g
saturates14g
carbs64g
sugars42g
fibre1g
protein6g
salt0.55g

low

Method

step 1

Heat oven to 160C/140C fan/gas 3. Grease and line a 20cm loose-bottomed cake tin. Beat the butter and sugar with an electric whisk until pale and creamy. Add the eggs one at a time, then add the lemon zest and juice and vanilla extract. Fold in the flours with a metal spoon until well mixed. Transfer to the cake tin, smooth the top, then bake for 50 mins until risen and golden.
step 2

To make the syrup, mix the lemon juice with the pomegranate juice, caster sugar and vanilla, then heat gently until the sugar dissolves. Increase the heat and reduce slightly until syrupy. Remove from the heat and cool slightly, then tip in the pomegranate seeds.
step 3

Remove the cake from the oven. Allow to cool for a few minutes before poking holes all over it with a skewer and pouring over the pomegranate syrup. Enjoy warm or cool completely in the tin.

Recipe from Good Food magazine, June 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.6 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now