This bundt cake is light and fruity with a subtle hint of rosewater.
Preheat oven to 180C. Brush a bundt tin with a little melted butter or oil and dust with flour.
In the bowl of an electric mixer, with the paddle attached, cream the butter and both sugars for 5 minutes until pale, light and fluffy. Beat in the eggs, one at a time until well combined. Gently fold through the flour, almond meal, salt, baking powder and soda. Lastly fold through the rose water, almond extract and milk.
Spoon into prepared bundt tin, smoothing the top with the back of a spoon. Place into preheated oven and bake for 40-45 minutes or until cake skewer comes out clean from cake.
Allow the cake to cool while you make the syrup. Place the sugar, water and rose water into a small saucepan. Heat over a medium heat until syrup has thickened. Pour over cooled cake and allow to stand.
Turn cake out onto a serving platter. In a small bowl, whisk together the pomegranate juice and icing sugar to form a thick but running icing. Drizzle over the top of the bundt cake and decorate with pomegranate seeds.
Nutritional analysis per serving (8 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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