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Great British Food's Pomegranate & Chocolate Cake
Great British Food

Great British Food's Pomegranate & Chocolate Cake

Posted Monday, October 23, 2017   |   940 views   |   Family & Home   |   Comments (0) If you visit Morocco in autumn you will notice fresh pomegranates wherever you go. The beautiful seeds are eaten after a meal, squeezed for a refreshing drink, or scattered, jewel like, over sweet and savoury dishes. This fantastic cake uses tangy pomegranate molasses in the base and the vibrant ruby red seeds are scattered over the top to add a pop of colour and refreshing bite.

Serves: 8–10

Prepare: 15 minutes, plus cooling time

Cook: 30 minutes, plus cooling time

 

For the cake:

· 120g self-raising flour

· 1 tsp baking powder

· 80g cocoa powder

· 180g golden caster sugar

· 3 free-range eggs

· 250g butter, melted, plus extra for greasing

· 2tbsps pomegranate molasses

· 2 tbsps honey

· 300g Greek yoghurt

· Sea salt


For the topping:

· 150ml double cream

· 100g dark chocolate

· 1 tbsp honey

· A handful of pomegranate seeds 

1. Preheat the oven to 180ºC/Fan 160ºC/Gas 4 and grease and line a 23cm springform cake tin with butter and baking paper. Sift the flour into a mixing bowl. Add the baking powder, cocoa powder, sugar and a pinch of salt. Mix together gently to combine the ingredients.

2. Beat the eggs until really fluffy and light in colour using a handheld mixer.

3. Pour the melted butter and pomegranate molasses into the flour and mix together. Fold in the honey and yoghurt, and then add the beaten eggs, a little at a time, and fold together until completely combined.

4. Scrape the mix into the cake tin and roughly smooth over. Bake for around 25–30 minutes or until risen and the sides are just pulling away from the tin. The cake will still be a bit wobbly, but it will firm up as it cools. Remove from the oven and set aside to cool in the tin.

5. Meanwhile, heat the cream in a pan over a low heat. Break the chocolate into a small mixing bowl and add the honey. Pour the hot cream over the chocolate and gently stir together until velvety smooth. Leave for 10 minutes to cool and thicken.

6. Spoon the topping over the cake and spread out using the back of a spoon so that it drizzles down the sides. Scatter the pomegranate seeds over the top and leave to set before serving.

 

Recipe taken Orange Blossom & Honey by John Gregory-Smith. Published by Kyle Books. Photography by Martin Poole & Alan Keohane - Great British Food magazine, November 2017.

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About Great British Food

Great British Food brings Britain's best food and drink to life – featuring fantastic seasonal recipes, mouthwatering food photography, interesting and imaginative features and interviews with top chefs.

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