Pomegranate & pistachio cake

Pomegranate & pistachio cake

A gorgeously nutty and squidgy cake, best served with a nice cuppa.

5 out of 5 stars(1) Rate this recipe
Vegetarian
  • Serves10
  • CourseCake
  • Prepare20 mins
  • Cook45 mins
  • Total time1 hr 5 mins

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Ingredients

  • 175g Essential Unsalted Butter, softened, plus extra for greasing
  • 100g pistachio kernels
  • 150g golden caster sugar
  • 125g self-raising flour
  • 3 British Blacktail Free Range Medium Eggs, lightly beaten
  • 250g No.1 Natural Strained Greek Yogurt
  • 150g Waitrose Pomegranate Seeds
  • 1 tbsp Essential Clear Honey

Method

  1. Preheat the oven to 170ºC, gas mark 3. Grease a deep 20cm cake tin and line the base and sides with baking parchment. In a food processor, pulse the pistachios and 2 tbsp caster sugar until finely ground. Tip into a bowl and combine with the flour and a good pinch of salt; set aside.

  2. Whizz the butter and remaining sugar for 1 minute until combined. With the motor running, add the eggs a little a time, then the pistachio mixture, and pulse until just combined. Scrape into the tin and bake for 40-45 minutes until risen, golden and a skewer inserted into the centre of the cake comes out clean. Set aside to cool completely in the tin.

  3. Just before serving, spoon the yogurt all over the top of the cake. Scatter with the pomegranate seeds and drizzle with the honey. Serve immediately.

Cook’s tip

Pomegranate seeds

These seeds are sweet, tangy and crunchy. Sprinkle them over porridge, avocado on toast, soups or salads.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,946kJ/ 467kcals

Fat

30g

Saturated Fat

15g

Carbohydrates

38g

Sugars

25g

Fibre

2.7g

Protein

9.2g

Salt

0.3g

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Overall rating (5/5)

5 out of 5 stars1 rating