Cake in the house

Pomegranate cake

POMEGRANATE CAKE

200g butter, softened 200g caster sugar 3 eggs 1 tsp vanilla extract Grated zest and freshly squeezed juice of ½ 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 ½ lemon 80g granulated sugar ½ tsp vanilla extract 150g fresh pomegranate seeds

FOR THE FROSTING

250g full-fat cream cheese 50ml double cream 80g icing sugar

Preheat oven to 160C/Fan 140C/325F. Grease a 23cm round loose-bottomed cake tin and line with baking parchment.

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.

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.

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.

Place all the frosting ingredients in a large bowl and beat using a balloon whisk or hand- held electric whisk until thick and creamy.

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!