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Dinner with Rukmini
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Pomegranate Yogurt Cake
Introduction from Rukmini Iyer
I love the texture of a cake made with yogurt instead of butter and this version is quite unusual, with fresh pops of flavour from the pomegranate seeds which contrast with the undertones of dark caramel and acidity from the molasses. A Persephone-in-the-underworld cake.
Ingredients
Essential kit
You will need: a 28cm x 22cm lined roasting or baking tin and a wire rack.
Method
Preheat the oven to 160°C fan/180°C/gas 4. Whisk the olive oil, yogurt, pomegranate molasses and eggs together, then beat in the sugar. Stir in the cinnamon, flour and baking powder, then spoon into a 28 x 22cm lined roasting or baking tin lined with non-stick baking or greaseproof paper.
Scatter over half the pomegranate seeds, then transfer to the oven and bake for 20–25 minutes, until a skewer inserted comes out clean. Let it cool in the tin for 5 minutes before transferring to a wire rack.
Mix the icing sugar and water together for the icing, then drizzle this all over the cooled cake. Scatter over the remaining pomegranate seeds before serving.
NOTE: As this cake has fresh fruit in and on it, it’s best eaten on the day you make it.
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From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
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