- Serves: 8-10
- Cook Time:
- Prep Time: 20 minutes
- Effort: medium
For the syrup
- 3-4 pomegranates, juice only, or 250ml pomegranate juice
- 4 tbsp clear honey
- 1 tbsp pomegranate molasses
For the cake
- 1 large lemon, whole
- 350 g ground almonds
- 300 g caster sugar
- 115 g plain flour
- 1 tsp baking powder
- 150 g butter, cubed, plus extra for greasing
- 6 eggs
- 2 pomegranates, seeds only
1. Preheat the oven to 180C/gas 4. Grease a 15cm square baking tin with butter, and line with parchment paper.
2. To make the syrup, put all the ingredients in a saucepan and stir well over a medium heat until the honey has dissolved. Continue cooking, stirring, until the liquid has reduced to two-thirds and has a syrupy consistency; about 10-12 minutes.
3. Meanwhile, put the whole lemon in a small pan, cover with water and boil for 25 minutes, until the skin is soft. Remove and cool. When cool enough to handle, put the whole lemon in a food processor and process to a purée, skin and all. Keep aside until needed.
4. Combine the ground almonds, half the sugar, the flour and the baking powder in a large mixing bowl and mix well.
5. Beat the remaining sugar with the butter cubes until light and creamy. Add the eggs one by one, beating well in between. Add the puréed lemon and mix well. Gradually fold in the almond mixture and pour this into the buttered and lined baking tin.
6. Bake for 50-60 minutes. Test to see if it's fully cooked by inserting a skewer - if the skewer comes out clean, then the cake is ready; if not, bake it for a little longer. When cooked, remove from the oven and leave to cool slightly before turning it out on to a rack to cool completely.
7. Using a skewer, make deep holes in the top of the cake and slowly pour over the syrup, which will soak into the cake. Pile the pomegranate seeds on top and serve.
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