Pomegranate Cake
Prep Time :
20 Minutes
Total Time : 1 Hour
30 Minutes
Servings : 10
Smothered in a sweet and fruity pomegranate syrup, this light almond and lemon-flavored cake is just as delicious warm or cold.
Ingredients
Cake
- 1 box (500g) Betty Crocker™ SuperMoist™ White Cake Mix
- 3 egg whites
- 80ml vegetable oil
- 275ml water
- Grated peel of 1 lemon
- 75g ground almonds
Topping
- Juice of 1 lemon
- 80g granulated sugar
- 100ml pomegranate juice
- 1 to 2 teaspoons rose water
- 120g pomegranate seeds
Utensils
- 23cm round spring-form cake pan
- Baking parchment paper
- Large bowl
- Electric mixer or whisk
- Spatula
- Small saucepan
- Wooden skewer
- Spoon
Preparation
- Preheat oven to 180°C. Grease 23cm round spring-form cake pan with butter. Lightly sprinkle with flour, then line base with baking parchment paper.
- Beat cake mix, eggs, oil, water and lemon peel in large bowl with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Fold in ground almonds.
- Pour batter into pan; spread evenly. Bake 55 to 65 minutes or until toothpick inserted in center of cake comes out clean.
- To make topping, heat lemon juice, sugar and pomegranate juice in small saucepan over medium heat, stirring occasionally, until sugar is dissolved. Simmer 5 to 7 minutes or until syrupy. Stir in rose water and pomegranate seeds.
- Cool cake 5 minutes, then poke holes into cake with wooden skewer. Spoon pomegranate syrup all over cake; let stand to cool slightly. Carefully unclip cake pan, and transfer cake to serving plate. Serve warm or cold cut in slices.
Betty's Tips
- If you can’t find pomegranate juice in the supermarket, make your own by crushing about 150g pomegranate seeds in bowl. Strain through fine sieve into measuring cup.
- A spring-form cake pan will make removing the warm cake from the pan easier, but if you don’t have one, use a loose-bottomed cake pan.
