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Taking time to live well
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Photography: Steve Painter

Photography: Steve Painter

Pomegranate cake

Lottie Storey July 8, 2017

This traditional Iranian cake has all the moreishness of a drizzle cake, topped with an indulgent cream-cheese frosting, carrot cake-style. Doubly delicious

POMEGRANATE CAKE

200g butter, softened
200g caster sugar
3 eggs
1 tsp vanilla extract
Grated zest and freshly squeezed juice of 1⁄2 lemon
240g self-raising flour mixed with 1 tsp baking powder, sifted
1 tbsp pomegranate molasses
50g fresh pomegranate seeds

for the syrup

1 tbsp pomegranate molasses
Freshly squeezed juice of 1⁄2 lemon
80g granulated sugar
1⁄2 tsp vanilla extract
150g fresh pomegranate seeds for the frosting
250g full-fat cream cheese
50ml double cream
80g icing sugar

1 Preheat oven to 160C/Fan 140C/325F. Grease a 23cm round loose-bottomed cake tin and line with baking parchment.
2 Place the butter and sugar into the bowl of the food mixer and beat on a medium speed until fluffy. With the speed set on slow, add the eggs, one at a time, stopping to scrape down the sides of the bowl as you go. Add the vanilla extract, lemon zest and juice and the sifted flour/baking powder and blend until just mixed. Add the pomegranate molasses and pomegranate seeds and carefully mix until just combined.
3 Spoon the cake batter into the prepared tin and smooth the surface. Bake for 45–50 mins until risen and a skewer inserted into the centre comes out clean. Allow to cool in the tin slightly while you make the syrup.
4 For the syrup, place all the ingredients except the seeds into a small pan along with 80ml water. Heat gently until the sugar has dissolved. Turn the heat to high and boil for 5 mins until slightly syrupy. Spoon half of the warm syrup over the warm cake and set aside to cool completely in the tin. Add the fresh pomegranate seeds to the remaining syrup and set aside to cool fully.
5 Place all the frosting ingredients in a large bowl and beat using a balloon whisk or hand-held electric whisk until thick and creamy.
6 Turn out the cooled cake onto a plate. Spoon over the frosting and use a palette knife to smooth it to the edges in rustic style. Carefully spoon the remaining syrup and seeds over the frosting and allow it to drip down the sides of the cake. Slice and enjoy!

Recipe from Lola’s: A Cake Journey Around the World by Lola’s Bakers and Julia Head (Ryland, Peters & Small).

More from the July issue:

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Jul 24, 2017
Jul 18, 2017
Miscellany | Jane Austen special
Jul 18, 2017
Jul 18, 2017
Jul 13, 2017
Escape | Outing to the sea
Jul 13, 2017
Jul 13, 2017

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InEating Tagsissue 61, july, cake in the house
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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our wellbeing bookazine  Listen to  our podcast  - Small Ways to Live Well
Feb 27, 2025
Feb 27, 2025

Buy, download or subscribe

See the sample of our latest issue here

Buy a copy of our latest anthology: A Year of Celebrations

Buy a copy of Flourish 2, our wellbeing bookazine

Listen to our podcast - Small Ways to Live Well

Feb 27, 2025
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The Simple Things is published by Iceberg Press

The Simple Things

Taking time to live well

We celebrate slowing down, enjoying what you have, making the most of where you live, enjoying the company of of friends and family, and feeding them well. We like to grow some of our own vegetables, visit local markets, rummage for vintage finds, and decorate our home with the plunder. We love being outdoors and enjoy the satisfaction that comes with a job well done.

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