Happy New Year! I hope you all have had a fabulous celebration last night and are well recovered to face Monday this year!
So this is my attempt in 2018 to stay true to the core of Kitchen Therapy – home cooking.
This is a twist on the pineapple upside down cake – I had a bunch of pomegranates left which I had the urge to bake with. I tried this upside down version paired with a citrus vanilla cake and the mistake I made was to not line my cake tin like a sensible person – which is why some of my pomegranates fell off unappealingly – but that’s the joy of home baking and cake – as long as it tastes good, who cares?
So, please do line your cake tin at the bottom for ease and a much prettier cake than mine!
- 1 cup pomegranate arils
- 2 tsp castor sugar
- 1 tsp corn flour
- 1 tsp lemon juice
- 1 1/4 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, soft
- 1/2 cup castor sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 2 tsp lemon zest
- 1/2 cup milk
- Stir the pomegranate with the sugar, lemon juice and corn flour and set aside.
- Preheat the oven to 200°C and grease and line a 9” cake tin with butter paper/parchment paper.
- In a mixing bowl, whisk the butter and sugar until light and creamy.
- Add the eggs, vanilla and lemon extract and whisk for a few more minutes.
- Then add the lemon zest, baking powder, baking soda and salt and give a few stirs.
- Then alternate between the milk and flour three times, starting with the flour and folding the batter lightly, careful not to over mix.
- Spread the pomegranate at the bottom of the cake tin.
- Pour the cake batter over the fruit and even out the top with a spatula.
- Bake for 25 minutes.
- Allow the cake to cool for 5 minutes in the tin before turning out on serving plate.
- Gently remove the butter paper.