Home > Recipes > Classic cake recipes > Pomegranate cake

Pomegranate cake

Name: Pomegranate cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: Serves 8-10
Cuisine: Turkish recipes
Ingredients: 150g unsalted butter, plus extra to grease; 50g dark brown muscovado sugar; 100g caster sugar; 3 medium free-range eggs, beaten; 2 tbsp pomegranate molasses, plus 75ml extra; 150g plain flour; ½ tsp bicarbonate of soda; ¼ tsp fine sea salt; 50ml buttermilk; For the topping; 100g mascarpone; 15g icing sugar, sifted; ¼ tsp orange blossom water; Pomegranate seeds

Published: 20 Apr 16
Updated: 18 Mar 24

Adding pomegranate molasses to this cake lends a sweet-sharp flavour which pairs beautifully with the orange blossom and mascarpone topping.

Browse dozens of baking recipes for every occasion.

Easy
March 2016

Test kitchen approved

Serves 8-10
Hands-on time 30 min, oven time 30 min, plus cooling

Adding pomegranate molasses to this cake lends a sweet-sharp flavour which pairs beautifully with the orange blossom and mascarpone topping.

Browse dozens of baking recipes for every occasion.

Nutrition: per serving

Calories: 311kcals
Fat: 17g (10.8g saturated)
Protein: 2.3g
Carbohydrates: 36.6g (24.2g sugars)
Fibre: 1.1g
Salt: 0.3g

For 10

Save recipe

Save

Save recipe Print

Rate

Ingredients

150g unsalted butter, plus extra to grease
50g dark brown muscovado sugar
100g caster sugar
3 medium free-range eggs, beaten
2 tbsp pomegranate molasses, plus 75ml extra
150g plain flour
½ tsp bicarbonate of soda
¼ tsp fine sea salt
50ml buttermilk

For the topping

100g mascarpone
15g icing sugar, sifted
¼ tsp orange blossom water
Pomegranate seeds

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Grease and line a 20cm cake tin (without a loose bottom). Heat the oven to 180°C/ 160°C fan/gas 4. Melt the butter and sugars in a saucepan, then pour into a mixing bowl and allow to cool. Beat in the eggs, one by one, then stir in the 2 tbsp pomegranate molasses.
Sift the flour, bicarb and salt into another large bowl, then fold in the egg mixture until combined. Stir in the buttermilk.
Spoon the batter into the tin, then bake for 25-30 minutes until a skewer pushed into the cake comes out clean. Cool for 5 minutes in the tin, then invert onto a cooling rack. Set a plate underneath the rack. Poke holes in the top of the cake using a skewer, then pour over the 75ml pomegranate molasses. Cool.

To make the topping, whisk the mascarpone with the icing sugar and orange blossom water. Spread over the cake, then scatter with pomegranate seeds. The cake will keep for up to 5 days in an airtight container.

Recipe from March 2016 Issue

Nutrition

For 10

Nutrition: per serving

Calories: 311kcals
Fat: 17g (10.8g saturated)
Protein: 2.3g
Carbohydrates: 36.6g (24.2g sugars)
Fibre: 1.1g
Salt: 0.3g

delicious. tips

If you only have a loose-bottomed cake tin, line it first with foil, then with baking paper. You could use a 20cm square tin, although the cake may sink in the middle.