Smothered in a sweet and fruity pomegranate syrup, this light almond and lemon-flavored cake is just as delicious warm or cold.
Cake
Topping
Utensils
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.
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.
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