Learn how to make this traditional date, almond, and pomegranate cake from season 2 of Paul Hollywood's City Bakes.


  • 2 oranges – zest and juice

  • 150ml pomegranate juice

  • 100ml pomegranate molasses

  • 125g soft light brown sugar

  • 75g unsalted butter

  • 5 cardamom pods, seeds removed

  • 1 ½ tsp ground cinnamon

  • 175g pitted dates, chopped

  • ½ tsp bicarbonate of soda

  • 2 large eggs, beaten

  • 175g plain flour

  • 2 tsp baking powder

  • 160g ground almonds

  • 125g whole blanched almonds

  • To decorate: 2 tbsp of pomegranate molasses & 2 tbsp fresh pomegranate seeds


  • 1.

    Line the base and sides of a 1kg loaf tin with baking paper. Heat your oven to 180c/160c fan/gas 4.

  • 2.

    Place the orange juice, zest, pomegranate juice, pomegranate molasses, sugar, butter, cardamom seeds, ground cinnamon, dates and bicarbonate of soda in a pan. Bring to the boil then lower the heat and simmer for 5-8 minutes until the dates become soft and the liquid has reduced slightly. Pour into a large bowl and leave to cool.

  • 3.

    Roughly chop the almonds so they are still chunky and not powdery. Remove 25g of the chopped almonds and set to one side.

  • 4.

    Beat the eggs then add to the cooled date mixture and stir. Add the flour, baking powder, ground almonds and 100g of the chopped almonds. Mix until combined.

  • 5.

    Pour into the prepared tin and smooth the top to level. Scatter the top with the remaining chopped almonds. Bake for 40-45 minutes until risen and golden brown. Check it's cooked through by inserting a skewer into the cake and it should come out clean.

  • 6.

    Leave to cool in the tin for 5 minutes, then remove and a wire rack. Whilst the cake is still warm brush the top with 2 tbsp of pomegranate molasses and scatter over the fresh pomegranate seeds.

  • 7.

    Slice and enjoy.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 318kj
  • Fat Total 15g
  • Saturated Fat 3g
  • Protein 6g
  • Carbohydrate 41g
  • Sugar 27g
  • Sodium 160mg

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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