Pomegranate tea loaf

I serve this loaf with whipped cream and jam. It’s a great gift to take along when you’re invited for tea or a late breakfast.

Makes 1 loaf Preparation time 10 minutes Baking time 15 minutes

You need

• 2 cups (500ml) cake flour • 1/3 cup (80ml) sugar • 1 teaspoon (5ml) baking powder • ¼ teaspoon (1,25ml) bicarbonate

of soda • ½ teaspoon (2,5ml) salt • 125g very cold, unsalted butter, cubed • ½ cup (125ml) pomegranate seeds • ½ cup (125ml) amasi or buttermilk • 1 egg, beaten

This is how

Heat the oven to 200°C. Combine the flour, sugar, baking powder, bicarbonate of soda and salt. Cut the butter into the flour mixture until you have a mixture with the texture of coarse flour. Add the pomegranate seeds, amasi or buttermilk and egg, and use your hands to mix it thoroughly and then shape it into a round, flat loaf approximately 20cm in diameter. Place the loaf on a greased baking tray and use a knife to cut it into 8 equal portions. Bake in the oven for approximately 15 mintues until a skewer comes out clean and the loaf has risen beautifully and turned golden brown. Serve it warm with butter. It can be stored for a maximum of two days in an airtight container in the fridge.