Pomegranate & Chocolate Cake
If you visit Morocco in autumn you will notice fresh pomegranates wherever you go. The beautiful seeds of these fruits are often scattered, jewel-like, over sweet and savoury dishes, added to desserts, or squeezed for a refreshing drink. They contain vitamin A, which also supports your immune system as well as being needed for healthy skin. Serves 8-10.
For the cake
Self-raising flour 120g
Baking powder 1tsp
Cocoa powder 80g
Golden caster sugar 180g
Free range eggs 3
Butter 250g, melted, plus extra for greasing
Pomegranate molasses 2tbsp
Honey 2tbsp
Greek yoghurt 300g
Sea salt
For the topping
Double cream 150ml
Dark chocolate 100g
Honey 1 tbsp
Pomegranate seeds, handful
- Preheat the oven to 180oC/160oC fan/gas mark 4 and grease and line a 23cm springform cake tin with butter and baking paper. Sift the flour into a mixing bowl. Add the baking powder, cocoa powder, sugar and a pinch of salt. Mix together gently to combine the ingredients.
- Beat the eggs until really fluffy and light in colour using a handheld mixer.
- Pour the melted butter and pomegranate molasses into the flour and mix together. Fold in the honey and yogurt, and then add the beaten eggs, a little at a time, and fold together until completely combined.
- Scrape the mix into the cake tin and roughly smooth over. Bake for around 25-30 mins or until it has risen and the sides are just pulling away from the tin. The cake will still be a bit wobbly, but it will firm up as it cools. Remove from the oven and set aside to cool in the tin.
- Meanwhile, heat the cream in a pan over a low heat. Break the chocolate into a small mixing bowl and add the honey. Pour the hot cream over the chocolate and gently stir together until velvety smooth. Leave for 10 mins to cool and thicken.
- Spoon the topping over the cake and spread it out using the back of a spoon so that it drizzles down the sides. Scatter the pomegranate seeds over the top and leave to set before serving.
