Pomegranate Yoghurt Cake

Pomegranate Yoghurt Cake

Recipe by Rukmini Iyer
Servings

8

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • 80ml olive oil

  • 125g full-fat natural yoghurt

  • 60ml pomegranate molasses

  • 2 eggs

  • 90g soft dark brown sugar

  • ½ tsp ground cinnamon

  • 200g self-raising flour

  • 1 scant tsp baking powder

  • 1 pomegranate, seeds only

  • FOR THE ICING
  • 3 heaped tbspns icing sugar

  • ½ tbspn water

Directions

  • Preheat the oven to 160℃ fan/180℃/gas 4.
  • Whisk the olive oil, yoghurt, pomegranate molasses and eggs together, then beat in the sugar. Stir in the cinnamon, flour and baking powder, then spoon into an 28 x 22cm lined roasting or baking tin lined with non-stick baking or greaseproof paper.
  • Scatter over half of the pomegranate seeds, then transfer to the oven and bake for 20-25 minutes, until a skewer inserted comes out clean. Let it cool in the tin for 5 minutes before transferring to a wire rack.
  • Mix the icing sugar and water together for the icing, then drizzle this all over the cooled cake. Scatter over the remaining pomegranate seeds before serving.

Cook’s Tip

  • Fabulous pudding served with ice cream. If you have any left it will disappear quickly as I discovered the following day at teatime! This recipe comes from The Quick Roasting Tin by Rukmini Iyer. Buy HERE