Waitrose and Partners
Orange & pomegranate cake

Orange & pomegranate cake

This deliciously citrussy cake can be made up to 48 hours in advance; add the cream topping and the pomegranate seeds just before serving. The KitchenAid 175 Artisan Stand Mixer makes short work of mixing, beating and kneading – leaving you to get on with other things while it does the hard work. An iconic design in a range of colours to suit your kitchen.

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Vegetarian
  • Serves8
  • CourseCake
  • Prepare20 mins
  • Cook40 mins
  • Total time1 hr
  • PlusCooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 150ml vegetable or sunflower oil, plus extra for greasing
  • 100g self-raising flour
  • 200g ground almonds
  • tsp baking powder
  • ½ tsp salt
  • 225g caster sugar
  • 3 British Blacktail Medium Free Range Eggs
  • 1 large orange (scrubbed), zest and juice
  • 250g Waitrose Pomegranate Seeds (taken from a 350g pack)
  • 100ml double cream
  • 100g strained Greek yogurt

Method

  1. Preheat the oven to 180ºC, gas mark 4. Grease the base and sides of a 20cm springform cake tin, then line with baking parchment. In a bowl, mix the flour, almonds, baking powder and salt; set aside.

  2. In a stand mixer (or with a large bowl and handheld electric mixer), beat 150g sugar and the eggs for 2 minutes until pale, light and doubled in volume. Slowly whisk in the oil. Add the zest and dry ingredients, then whisk gently until combined into a thick batter. Tip into the lined tin and bake for 30-40 minutes until golden and a skewer inserted into the centre comes out clean. Check the cake after 25 minutes; if browning too quickly, cover with foil.

  3. Meanwhile, put 100g pomegranate seeds in a small pan and crush with a fork. Add the remaining 75g sugar and the orange juice. Warm over a medium heat, swirling, until the sugar melts; simmer briskly for 2-3 minutes. Take off the heat and pass through a sieve, pressing the seeds to extract all the juice; set the syrup aside.

  4. As soon as the cake is cooked, pierce all over with a skewer and spoon over the syrup. Set aside to cool completely, then remove from the tin. Whisk the cream and yogurt to soft peaks; spoon over the cooled cake and top with the remaining pomegranate seeds.

Cook’s tip

Quality kit: KitchenAid 175 Artisan Stand Mixer. This iconic mixer makes short work of mixing, beating and kneading – leaving you to get on with other things while it does the hard work.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,515kJ/ 604kcals

Fat

41g

Saturated Fat

7.4g

Carbohydrates

45g

Sugars

35g

Fibre

2.6g

Protein

13g

Salt

1g

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