Orange & Pomegranate Cake…

 

If over the festive feasting period you’ve had quite enough of rich fruity Christmas pudding or you’ve had you’re share of chocolate log or marzipan really isn’t to your liking then this recipe for orange and pomegranate cake could just be what you’re after. {It also makes for a great alternative birthday cake as the Chief Taster can testify, after I served it up last night!}

Bursting with flavour, the orange zest and the addition of grounded cloves ensure each slice cut tastes just like Christmas should do. Made with grounded almonds instead of flour it’s also a hit with those looking for a gluten free alternative. And I know the word “moist” should be banished from the dictionary and our vocabulary for ever more, but this really is such a “moist” and moreish cake!

The icing on the cake for me however is the addition of the pomegranate seeds, which look like beautiful jewels on top of a crown.

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Orange & Pomegranate Cake

The Ingredients…

8 eggs

1 1/2 cups of Xylitol (or caster sugar)

300g of ground almonds

Zest of one large orange

Juice of 1/2 of one large orange

3 Pomegranates

1 tsp. of ground cloves

The Method…

1. Begin by pre-heating your oven to 180C and grease with butter one round cake tin.

2. The next step is to separate the eggs yolks, placing the egg yolks in one bowl and the eggs whites into a second bowl. Using a hand whisk, beat the egg whites until light and fluffy, then fold in 1/2 a cup of Xylitol or caster sugar and leave to the side

3. Whisk the egg yolks gently and then fold in the ground almonds. It may help to add a spoonful of the egg whites, otherwise the mixture may get too stiff to work with. Once the almonds have been folded into the egg yolks, transfer the mixture into the egg whites and fold all the ingredients together.

4. Next add in 1 cup of Xylitol or caster sugar along with the orange zest and grounded cloves and mix everything together.

5. Pour the mixture into the cake tin and bake for 40 minutes at 180C.

6. Once baked, remove from the oven and leave to cool. After the cake has cooled, pour the orange juice over the top along with the juice of one pomegranate. The remaining seeds of the juiced pomegranates can be scattered on top. Finally bash out the seeds of the two remaining pomegranates {it’s a bit of a phaf, but worth it} and add them to the top of the cake to finish.

 

 

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