Elevate your dessert game with our Orange and Pomegranate Cake. This tantalising creation beautifully combines the bright, zesty notes of oranges with the sweet and tangy allure of pomegranates. This cake celebrates fresh, vibrant flavours that come together in perfect harmony.
We craft this delightful cake by whipping velvety butter and caster sugar together until they form a light and fluffy mixture. Next, we introduce six large eggs, gently beaten, to create a luscious, creamy base. If the mixture shows curdling, a touch of flour will bring it back to silky smoothness.
In a separate bowl, we sift together maida (all-purpose flour) and baking powder, ensuring a uniform distribution of leavening agents. We incorporate finely ground almonds into the dry mixture to add depth and texture. This blend of almonds will provide a delightful nuttiness to the cake.
The show’s real star is the orange zest, which we either powder or grind to infuse the cake with the refreshing aroma and flavour of oranges. This zesty addition takes this dessert to a whole new level.
Once the batter is ready, transfer it to a deep cake tin lined with baking paper, then bake to golden perfection in a preheated oven at 160°C for approximately 45 minutes.
While the cake is still warm, we prepare a luscious syrup by mixing caster sugar, freshly squeezed orange juice, and unsweetened pomegranate juice. This syrup is generously spooned over the hot cake, infusing it with a delightful citrusy sweetness and a hint of pomegranate tang.
Once cooled, slice and serve the cake, revealing a moist, fluffy interior with bursts of orange and pomegranate in every bite. It’s a perfect dessert for tea time, celebrations, or a delightful sweet treat any day.
Orange and Pomegranate Cake
Orange and Pomegranate Cake
Ingredients
- 350 gms Butter
- 350 gms Caster Sugar
- 6 large Eggs
- 250 gms Maida (All-Purpose Flour)
- 2 tsp Baking Powder
- 100 gms Almonds (ground)
- 4 tsp Orange Zest (powdered or ground)
- Cake Tin
For the Syrup:
- 3/4 cup Caster Sugar
- Juice of 2 Large Oranges or 3 Medium Oranges
- 3/4 cup Pomegranate Juice (unsweetened)
Instructions
- In a mixing bowl, whisk together butter and caster sugar until fluffy.
- Beat the eggs lightly in a separate bowl and gently add them to the butter mixture.
- If the mixture begins to curdle, add a small amount of flour to bring it back together.
- Sift together the all-purpose flour and baking powder. Incorporate the ground almonds into the dry mixture.
- Add the dry mixture to the butter mixture along with the orange zest. Mix gently until well combined.
- Transfer the batter to a deep cake tin lined with baking paper.
- Bake in a preheated oven at 160°C for 45 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the syrup. In a bowl, combine caster sugar, freshly squeezed orange juice, and unsweetened pomegranate juice. Stir gently.
- Remove the cake from the oven and, while it's still hot, spoon the syrup over the top.
- Allow the cake to cool.
- Once cooled, slice and serve this delightful Orange and Pomegranate Cake.
Frequently Asked Questions (FAQ):
Can I use orange juice from a carton for this recipe?Â
While fresh orange juice is recommended for the best flavor, you can use orange juice from a carton if you don’t have fresh oranges on hand. However, the flavor may not be as vibrant.
Can I substitute almond flour for ground almonds in this recipe?Â
Yes, you can use almond flour as a substitute for ground almonds. It will provide the same nutty flavor and texture to the cake.
Is it necessary to use a specific type of pomegranate juice for the syrup?Â
No, you can use any unsweetened pomegranate juice for the syrup. Just ensure it’s pure pomegranate juice without added sugar or additives for the best results.
Can I make this cake in advance and store it?Â
Absolutely! This cake stores well in an airtight container for a few days at room temperature or in the refrigerator for longer freshness.
What are some suitable accompaniments for Orange and Pomegranate Cake?Â
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. It also goes perfectly with a cup of hot tea or coffee.
