Pomegranate Drizzle Cake
The beautiful blush pink s pots of Marimekko's Rasymatto print inspired this charming recipe. A lightly spiced pomegranate cake is drizzled with candy-coloured pomegranate icing, mirroring the tones of this delicate collection. Crisp whirls of meringue kisses reflect the concept of allotment at the heart of the Rasymatto pattern. A cake that symbolises the joy of creating something new and unique while working with ones hands.
Pomegranate Drizzle Cake
Makes one fluted loaf cake (28 x 14.5 x 7cm) and serves 8 people
Baking NotesPomegranate juice can be freshly squeezed or purchased in a bottle from specialty food stores. Freshly squeezed juice is more vibrant in colour, but requires more preparation time. I would recommend using freshly squeezed pomegranate juice for the icing, as this provides the beautiful pink hue that is a signature aspect of this recipe. Bottled juice can be used in the cake itself, as the colour is not a critical aspect.
Spiced Pomegranate Cake 175g unsalted butter, softened 100g caster sugar
50g brown sugar
3 large eggs, at room temperature 115g (¾ cup) plain flour
55g (¼ cup) almond meal
1½ tsp baking powder 1 tsp groundcinnamon
1 tsp ground cardamom
½ tsp ground cloves
¼ tsp fine sea salt
60ml (¼ cup) pomegranate juice 2 tsp rosewater
15-20 meringue kisses, to serve 1 tsp dried rose petals, to serve
240g (1½ cups) icing sugar mixture, sifted 1 pomegranate
Spiced Pomegranate Cake
1) Preheat oven to (165°C/145°C fan-forced) and lightly grease loaf pan (if using fluted loaf pan - ensure greased very well, especially in all the crevices).
2) Beat butter and sugars in stand mixer on medium speed until pale and fluffy.
3) Add eggs one by one while beating on medium speed, scraping the bowl between each egg to ensure ingredients are well combined.
4) Combine flour, almond meal, baking powder, spices and salt in a medium bowl, then slowly add half the dry ingredients to the mixer while beating on low-medium speed.
5) Continue beating while adding half the pomegranate juice, then the rest of the dry ingredients, then juice. Add rosewater and ensure batter is well combined.
6) Pour batter into prepared pan, ensuring a smooth, even surface.
7) Bake for 45-50 minutes until golden and a skewer inserted comes out clean.
8) Allow to cool in pan for 10-15 minutes, then transfer to a wire rack and allow to cool completely.
1) Cut pomegranate into 6-8 wedges, then carefully remove arils from the white pith (while wearing an apron as the juice can easily stain light clothing). Discard allpith.
2) Place two-thirds of the pomegranate arils in a blender and blitz to a thick juice (30-60 seconds), reserving the remaining arils to decorate the cake. Press juice through a sieve and discard seeds, so you are left with a smooth ruby redjuice.
3) Combine pomegranate juice and icing sugar, then add sieved lemon juice teaspoon by teaspoon, until the glaze has a pouring consistency. Depending on the size of your pomegranate and lemon, you may need only a few drops of lemon juice or you may require the whole lemon.
1) Place loaf cake on serving platter and pour over with pomegranate drizzle.
2) Decorate with meringue kisses, pomegranate arils and dried rose petals.Enjoy
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