A twist on a classic. Try your hand at this delicious and decadent dessert
Preheat oven to 180°C.
Place almond meal, baking powder, ginger and cardamom and stir with a whisk to combine.
In another bowl beat the eggs and sugar till thick and creamy and pale yellow.
Incorporate the almond mixture into the egg mixture taking care not to deflate too much.
Pour into prepared spring from 9” baking tin and bake for 35 minutes or till a skewer inserted comes out clean.
While the cake is baking make the syrup.
Once out of the oven pour some of the syrup over the cake. This will seep into the cake infusing some flavour.
Once the cake is cool spoon the pomegranate seeds onto the top of the cake with a fork so as not to transfer too much syrup.
Reserve the remaining syrup for pouring on at when serving.
Serve warm or cold with some double thick cream.
Earl Grey Pomegranate Syrup::
In a heavy bottomed pot reduce the pomegranate till there’s about 100ml of concentrated juice.
Add the sugar and stir till dissolved.
Once the sugar is incorporated add the teabags and simmer till a syrup forms.
Then remove the teabags.
Add the pomegranate seeds and set aside to cool.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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