Yogurt Cake With Pomegranate Recipes

YOGURT CAKE WITH POMEGRANATE

Steps:

• Heat oven to Gas 4, 180C 350F.
• Crush the cardomon pods then remove and crush the seeds (discard the husks) placing them in a mixing bowl.
• Add the semolina, flour, baking power and 125g caster sugar and mix well.
• Beat the yoghurt, eggs and vanilla essence together, add to the semolina and flour and blend until smooth.
• Place in a 23cm cake tin and bake for 30 minutes.
• Simmer and reduce the pomegranate juice by half. Add remaining sugar and mix to dissolve - then cool.
• Remove all the seeds from the pomegranate, add to the syrup and mix. Spoon over the cooked cake and serve.

POMEGRANATE CAKE

Steps:

• Grease and flour an 8-inch cake pan.
• In a mixing bowl, beat eggs until foamy and gradually add sugar.
• Continue beating until mixture is stiff and full of air.
• Sift flour and baking powder, divide in three parts and fold into the egg-sugar mixture, alternate with the pomegranate juice.
• Transfer the batter to the cake pan and bake at 350 degrees F for 35-40 minutes.
• Cool for 10-15 minutes and turn out on a cake plate.
• Dust with powdered sugar or frost with a butter cream frosting.