Pomegranate and Orange Drizzle Cake

Get festive with this zesty dessert.

Serves 12 Total Time 1.5 hrs

Instructions

1. Preheat the oven to 190ºC/170ºC fan/Gas 5. Generously grease a bundt tin with oil and coat with the caster sugar, then set aside.
2. In a large mixing bowl, add the breadcrumbs, almonds, flour, ginger, orange zest, sugar and baking powder and mix together.
3. In another bowl, beat the eggs, oil and molasses together with a balloon whisk.
4. Using a wooden spoon, slowly beat the wet ingredients into the flour mix, until you have a thick cake batter. It will be a pouring consistency.
5. Pour the batter into the bundt tin and bake in the centre of the oven for 40–45 mins until the cake is set, risen and a deep brown colour.
6. The cake is done when a skewer comes out clean when inserted in the middle of the cake.
7. 10 mins before the cake has finished baking, prepare the pomegranate drizzle: add all the ingredients into a small saucepan, warm over a low heat for 5 mins.
8. Check if it’s sweet enough for your liking, if not add a little more honey.
9. When the cake is baked, leave to cool in the tin for 10 mins, then turn out onto a wire rack. Spoon over the warm drizzle. Leave to cool completely.
10. Sieve the icing sugar into a medium mixing bowl and use a wooden spoon to slowly mix in 25ml water to make a thick but runny icing.
11. When the cake is cool, drizzle over the thick white icing in a simple stripy pattern. Scatter over the pomegranate kernels and slice to serve.
12. The cake will keep for up to 3–4 days in a sealed container in the fridge, or for up to a month in the freezer if wrapped in clingfilm once cooled.

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To create an enviable dinner table spread, take a look at our Christmas dinner recipes.