A twist on a classic. Try your hand at this delicious and decadent dessert


  • 4 eggs

  • ¼ cup sugar

  • 1 ½ cups almond meal

  • 1 ½ tsp baking powder

  • 1 tbsp ground ginger

  • 1 tsp ground cardamom

  • Earl Grey Pomegranate Syrup:

  • 2 pomegranates deseeded

  • 1 ½ cups sugar

  • 500ml pomegranate juice

  • 2 Dilmah Earl Grey teabags


  • 1.

    Preheat oven to 180°C.

  • 2.

    Place almond meal, baking powder, ginger and cardamom and stir with a whisk to combine.

  • 3.

    In another bowl beat the eggs and sugar till thick and creamy and pale yellow.

  • 4.

    Incorporate the almond mixture into the egg mixture taking care not to deflate too much.

  • 5.

    Pour into prepared spring from 9” baking tin and bake for 35 minutes or till a skewer inserted comes out clean.

  • 6.

    While the cake is baking make the syrup.

  • 7.

    Once out of the oven pour some of the syrup over the cake. This will seep into the cake infusing some flavour.

  • 8.

    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.

  • 9.

    Reserve the remaining syrup for pouring on at when serving.

  • 10.

    Serve warm or cold with some double thick cream.

  • Earl Grey Pomegranate Syrup::

  • 1.

    In a heavy bottomed pot reduce the pomegranate till there’s about 100ml of concentrated juice.

  • 2.

    Add the sugar and stir till dissolved.

  • 3.

    Once the sugar is incorporated add the teabags and simmer till a syrup forms.

  • 4.

    Then remove the teabags.

  • 5.

    Add the pomegranate seeds and set aside to cool.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 323kj
  • Fat Total 8g
  • Saturated Fat 1g
  • Protein 5g
  • Carbohydrate 60g
  • Sugar 54g
  • Sodium 68mg

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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