This bundt cake is light and fruity with a subtle hint of rosewater.


  • For the cake

  • 150g butter, at room temperature

  • 1 cup caster sugar

  • 1 cup brown sugar, firmly packed

  • 4 eggs

  • 2 1/2 cups plain flour

  • 1/2 cup almond meal

  • 1 tsp salt

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp rose water

  • 1 tsp almond extract

  • 1 cup milk

  • For the syrup

  • 1 cup caster sugar

  • 1 cup water

  • 1 tbsp rose water

  • For the drizzle icing

  • Juice of 1 pomegranate (1-2 tbsp)

  • 1 cup icing sugar


  • 1.

    Preheat oven to 180C. Brush a bundt tin with a little melted butter or oil and dust with flour.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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 information

Nutritional analysis per serving (8 servings)

  • Energy 718kj
  • Fat Total 22g
  • Saturated Fat 11g
  • Protein 9g
  • Carbohydrate 123g
  • Sugar 91g
  • Sodium 471mg

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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