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

  1. 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.
  2. Beat the eggs until really fluffy and light in colour using a handheld mixer.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Recipe and images taken from Orange Blossom and Honey by John Gregory-Smith (£19.99, Kyle Books). Food photography by Martin Poole. Location photography by Alan Keohane.