Yogurt Cake With Pomegranate |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Recipe found on recipe site - the cardamon in this dessert delivers a really beautiful and unusual flavour and then crowning it with pomegranate seeds and syrup make this a stunner every time Ingredients:
3 cardamom pods |
125 g semolina |
125 g flour |
1 teaspoon baking powder |
150 g caster sugar |
150 g plain low-fat yogurt |
2 eggs |
vanilla essence |
200 ml pomegranate juice |
1 pomegranate |
Directions:
1. Heat oven to Gas 4, 180C 350F.
2. Crush the cardomon pods then remove and crush the seeds (discard the husks) placing them in a mixing bowl.
3. Add the semolina, flour, baking power and 125g caster sugar and mix well.
4. Beat the yoghurt, eggs and vanilla essence together, add to the semolina and flour and blend until smooth.
5. Place in a 23cm cake tin and bake for 30 minutes.
6. Simmer and reduce the pomegranate juice by half. Add remaining sugar and mix to dissolve - then cool.
7. Remove all the seeds from the pomegranate, add to the syrup and mix. Spoon over the cooked cake and serve.
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